Spicy Lentil Stew

I am a big fan of pulses, particularly lentils.  They are a terrific source of protein, an alternative to meat, inexpensive and tasty.

For many years I have made lentil soup with vegetables or chorizo sausages.  Today, I was interested in cooking something dahl-like.  After some internet search I came across a red-lentil dahl recipe but given that I didn't have some of the ingredients indicated, I made some alterations.

Ingredients

1 tablespoon olive oil
5 medium red onions, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
2.5cm piece fresh ginger, peeled and finely chopped
2 chillies, seeded and finely chopped
1L chicken stock
1 cup brown lentils
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
0.25 teaspoon cinnamon
0.25 teaspoon mixed spice
0.25 teaspoon paprika
2 tablespoons tomato paste

Method

Heat oil on medium in a saucepan and add garlic, ginger, onion and chilli.  Cook on medium-low for about 5 minutes or until onions have softened.

Add the remainder of the ingredients and bring to boil.  Reduce heat and simmer covered for 20 minutes or until lentils are cooked.

Serve with crusty bread and plain yoghurt.