4 c. dried lentils
6-7 c. water
1 (1 lb.) can tomatoes or 3-4 lg. ripe fresh tomatoes, chopped
2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. dried thyme
4 med. sized cloves garlic, minced
1 c. chopped onion
2 tsp. salt
Lots of black pepper (to taste)
4-6 tbsp. tomato paste
1-2 tbsp. red wine or balsamic vinegar
Crushed red pepper (to taste)

1. Place lentils and 6 cups of water in a large kettle or Dutch oven. Bring to a boil, partially cover (leave an air vent) and lower the heat to a simmer. Leave it this way for 30 minutes, checking to be sure it isn't cooking faster than a gentle simmer.

2. Add tomatoes, cumin, paprika, thyme, garlic and onions. Stir, mostly covered again, and let it cook for another 45-60 minutes until the lentils are tender. Check the water level as it cooks, and add water or tomato juice in 1/4 cup increments as needed to prevent dryness. Stir from the bottom every 10-15 minutes during the cooking.

3. Add salt, black pepper and tomato paste. Stir and continue to simmer slowly, partially covered, until the lentils are very soft (30 minutes more).

4. About 10-15 minutes before serving, add vinegar and red pepper. Serve and enjoy! Serves 8. Freezes well.