spicy lentils with tomatoes and onions

Don't be fooled by the simple title! This is one outrageously superb recipe!

Mimi made this recipe practically from thin air:

For one big Dutch kettle of lentils:

Saute 1/2 diced white onion in enough vegetable oil to cover the bottom of the Dutch kettle.

When the onions are soft and translucent,
pour in one, 1-pound package of dried lentils.

Cover with water to a depth of about 2 inches of water above the top of the lentils and onions. (If the water is absorbed before the lentils are done, add more water.)

Simmer for 60 to 90 minutes, depending on your preferences.

When the water is mostly absorbed and the lentils are cooked through, add one can of cooked, diced tomatoes.

Add your choice of fresh seasonings to taste from the following list:

curry powder
coriander
turmeric
cumin
fenugreek
ginger
garlic
fennel seed
red pepper
black pepper
salt

***

Review:

5 forks for flavor
5 forks for presentation

"A twist of different flavors!"

"Looks sensational!"

"Looks like chili!"