Ingredients

2 - 2 1/2 c. red lentils

1 can chickpeas, drained

1/4 c. canned diced tomatoes & their juice

2 ribs celery, sliced

1/2 red onion, finely diced

1 tbsp. olive oil

handful or so golden raisins

handful or so chopped dates

approx. 1/4 washed fresh lemon peel, broken in pieces

2 tsp ground turmeric

1 1/2 tsp ground cinnamon

salt & pepper (salt in stages throughout)

cayenne to taste

water, to textual preference

Preparation

  1. Boil liberally salted water. Add red lentils, then bring to a low simmer.
  2. Add celery, tomatoes, salt, pepper, lemon peel, & spices.
  3. Gradually brown onions over medium heat in saute pan in olive oil until nearly black. Add to stew.
  4. After a bit of time, add chickpeas, dates, & raisins, & cayenne.
  5. For best results, simmer at least 1/2 hour (up to an hour on low heat), cool, store, then reheat before serving.