Ingredients
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4 cups lentils, rinsed and picked over
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water
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1 tablespoon olive oil
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5 -6 cloves garlic, minced
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2 teaspoons salt
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2 teaspoons cumin
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1 teaspoon paprika
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1/2 teaspoon thyme
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1/2 teaspoon crushed red pepper flakes
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2 tablespoons red wine vinegar
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1/4 cup tomato paste
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2 large onions, chopped
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1 teaspoon fresh ground pepper
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1 can 28 ounces diced tomato
Instructions
- Combine lentils and 7 cups of water in a Dutch oven.
- Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
- Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
- Heat the oil in a skillet and saute the onions until soft and translucent. Add the garlic and saute for a minute, then add the seasonings.
- Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
- Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
- Add the vinegar and sprinkle with a little chopped cilantro if desired.