Lentils

Serves an army. Cooking time: 2.5 hours.

The ingredients:

• 1lb lentils (uncooked, rinsed and sorted for small pebbles)
  
• 1lb chopped spinach (frozen) or 2lbs fresh (I used 20 oz. frozen for packaging reasons)
  
• 7 cups water
  
• 3 garlic cloves (chopped)
  
• 2 small onions (chopped, keep the two separate)
  
• 4 carrots (chopped)
  
• 2 stalks celery (chopped)
  
• 1 bunch scallions (chopped, roots off)
  
• 12 oz tomato sauce (I used 15 oz. again for packaging reasons)
  
• 1/2 teaspoon chili powder
  
• 1 to 2 tablespoons sea salt (good starting point is one, you can always add more if needed. If your stew winds up too salty, add more water and cook just a little longer)
  
• 1/3 teaspoon cumin powder
  
• 1/2 teaspoon powdered cayenne pepper
  
• 1/3 teaspoon black pepper
  
• 1/4 cup olive oil
  

The algorithm (as written by Will DiMartino):
In a med/large pot add the olive oil and heat over low flame/temp just a bit, don't let it start to smoke. Do not cover the pot yet. Add the garlic, one of the chopped onions, chili powder, cumin powder, and black pepper. Stir and saute until the onion is translucent or just before the garlic starts to turn brown. If the garlic turns brown it will taste VERY bitter. I've let the garlic turn brown quite a few times and had to start over because this is where your stew will get most of it's flavor from. Actually, this base (minus the cumin and chili powder) can be used as a starter for many other dishes too such as beans, chick peas, split pea soup etc. At this point add the spinach and saute while occasionally stirring. Once the spinach has been fully coated in oil and spices, add the lentils and mix thoroughly, then add the 7 cups of water rather quickly as to not give the oil a chance to get angry. Add the salt and stir again and at this time put the lid on the pot making sure the temp is on low. Make sure you're not too hungry when you want to make this because it will take about 2 and a half hours from start to finish. Ok, stir occasionally and after about twenty minutes or so, add the tomato sauce and stir again. After about twenty more minutes, add the carrots, celery, and the second onion and stir. After about 10 minutes, taste and see if the lentils are tender. Don't stir using the same spoon you used to taste, otherwise the saliva on the spoon will start to digest the stew in the pot. nasty. If the lentils are tender then go ahead and add the scallion and turn off the heat. If not, cook until they are nice and tender and then add the scallion. For a thicker stew, remove the lid after about 30 minutes of cooking. If you do this, be careful you don't burn the bottom as it will burn easily. For a thinner stew, keep the lid on the whole time. And finally, the very last step is to sprinkle the cayenne pepper in and mix it in thoroughly. I also like to add potatoes and/or tofu to this dish too. To add potatoes, use two large potatoes cubed or quartered and add them after you add the water Add an extra half cup of water too. For tofu, I prefer to cook it separate and then add it once the stew is ready so it won't be too greasy. To cook the tofu, use a 16oz block and cut into strips or cubes and place it in a skillet with about 1/3 cup of olive oil (maybe less/more...you want to cover the bottom of the skillet with oil). Add a table spoon of soy sauce, a table spoon of hot sauce, and sprinkle in black pepper. Cook until the tofu turns a brown/golden color. I like to place the cooked tofu on a plate with a paper towel to soak up the oil. This tofu is ready to be added to the stew and enjoyed. Rice in place of the potato is very good too.