Algerian Spiced Lentil Stew

Ingredients

2 cups red lentils (~ 1/2 lb)	water to cover (about 2 1/2 cups)
3/4 t turmeric	1 onion, finely sliced or chopped

1/4 - 1/2 cup olive oil	2 cloves garlic, pressed
1 t ground cumin	1 t ground ginger
1/4 t cinnamon	1/4 t indian chili powder (or cayenne pepper)
1/2 t salt	1/4 t pepper
2 tomatoes, chopped (or 1 can)	2 T fresh cilantro, chopped

Directions

Put the lentils in a saucepan with the turmeric and half of the onion. Pour boiling water over to cover, bring to boil and then simmer for 15 minutes until the lentils are almost cooked and most of the water is gone.

While the lentils are cooking, heat the oil in a saucepan large enough to take the lentils later on and saute the other half of the onion for about 5 minutes. Add the garlic and spices and stir round to cook for 1-2 minutes. Add the tomatoes.

When the lentils are ready, spoon them into the fried ingredients and stir well to mix. Add cilantro. Simmer for 2-3 minutes.

Notes

From the "World in Your Kitchen 2001 Calendar". Serve hot with pita bread and yogurt.