MIDDLE EASTERN: Lentil Chili

We first ate this on a campout with the Kondeks and the Krupps.

4 cups lentils, rinsed and picked over
Water
1 TBSP olive oil
2 large onions, chopped
5-6 cloves garlic, minced
2 tsp salt
2 tsp cumin
1 tsp fresh ground pepper
1 tsp paprika
½ tsp thyme
½ tsp crushed red pepper flakes
2 TBSP red wine vinegar
1 28-oz can diced tomatoes
¼ cup tomato paste

1. Combine lentils and 7 cups of water in a Dutch oven.
2. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
3. Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
4. Heat the oil in a skillet and sauté the onions until soft and translucent. Add the garlic and spices and sauté for a minute, then add the seasonings.
5. Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
6. Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
7. Add the vinegar and sprinkle with a little chopped cilantro if desired.

From Recipezaar.com.