Lentil Chili

From: therese@garnet.berkeley.edu

4 cups dried lentils
6 - 7 cups water (tomato juice can be subsituted for two cups water)
1 1-lb can tomatoes, or 3 to 4 large ripe tomatoes, chopped
2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. dried thyme
10 to 12 (yes!) cloves garlic
2 medium onions, finely chopped
2 tsps salt (I cut this down)
lots of ground black pepper
4 to 6 Tbls tomato paste
1 to 2 Tbls red wine vinegar
crushed red pepper, to taste

cheddar (not necessary, vegans can eliminate this)
toasted cashews
minced fresh parsley or cilantro

Her recipe calls for cooking lentils separately, and then chopping and
sauteeing veggies and throwing them in.  When I've made it, I put everything
in together and cook is slowly until the lentils are soft.  You can easily
make this in a pressure cooker, just blast it for about 45 minutes, or put
it in your crock pot and let it cook all day.  I have neither device, and
cook it slowly on top of the stove.  The garlic taste, especially when slow-
cooked is not overwhelming, and in fact is wonderful!