Ingredients

4 cups dried lentils

6 to 7 cups water (can substitute tomato juice for 2 cups)

1 pound can of tomatoes or 3-4 fresh tomatoes, chopped

2 teaspoons ground cumin

1 teaspoon paprika

1/2 teaspoon dried thyme or 2 tsp. minced fresh

10-12 medium cloves of garlic, minced

2 medium onions, finely chopped

2 teaspoons salt

freshly ground pepper to taste

4-6 tablespoons tomato paste

1-2 tablespoons red wine or balsamic vinegar (optional)

crushed red pepper, to taste

OPTIONAL TOPPINGS:

shredded cheddar cheese

chopped toasted cashews

minced fresh parsley or cilantro

Preparation

  1. Place lentils and 6 cups water in a large kettle or Dutch oven. Bring to a boil. Reduce heat to a simmer and partially cover. Simmer for 30 minutes, checking 3 times to make sure it’s not boiling.
  2. Add tomatoes, cumin, paprika, thyme, garlic and onions. Stir, mostly cover, and cook for 45-60 minutes until lentils are tender. Check the water level and add water or tomato juice in 1/4 cup increments if necessary. Stir from bottom ever 10-15 minutes.
  3. Add the salt, black pepper, and tomato paste. Stir and continue to simmer until lentils are very soft (up to 30 minutes).
  4. 15-20 minutes before serving add optional vinegar and red pepper. Adjust seasonings and top with optional toppings.