2 tbsp. vegetable oil
2 tsp. cumin seed
1 c. chopped onion
1 c. chopped carrots
1 c. chopped celery
1 lb. lentils, rinsed thoroughly
4 c. beef stock or broth
28 oz. can whole peeled tomatoes with all juices
1 tsp. salt, optional
1/2 tsp. freshly ground black pepper
2 tbsp. cider vinegar
1 lb. cooked garlicky sausage, such as linguica or kielbasa, cut in 1/2 inch
slices, crosswise
3/4 lb. carrots, peeled, cut into 1 inch pieces
1/4 c. minced scallions including some green leaves
1/4 c. minced flat leaf parsley

In a 4 quart casserole or kettle with a tight fitting lid, saute seeds, onions, carrots and celery in oil, until onions and celery have wilted, about 10 minutes. Add lentils, beef stock, tomatoes, salt, pepper and vinegar. Stir until well mixed, breaking up tomatoes. Increase heat.

When liquid is boiling, cover the pot, lower the heat. Simmer gently for 45 minutes, stirring once or twice. Add sausage and carrots (and up to 1 cup of water if the stew seems too dry). Bring the liquid to a boil again, lower the heat, cover and simmer 30 minutes or until carrots are tender.

The stew may be served at this pint with scallions and parsley as garnish, but its flavors develop if it is allowed to rest up to 48 hours in the refrigerator, tightly covered. Bring it to room temperature, 1 hour before final preparation.

Allow 30 minutes for final preparation. Stir the stew a few times. if it seems too dry, add a bit of stock or water, but it should not be runny. It will become more liquid as it is heated. Heat stew, covered, over low heat, stirring occasionally, until just below the boiling point. Serve in bowls with a sprinkling of scallions and parsley.