Persian Lentil Stew

Ingredients

• 1/2 cup green lentils
• 1/4 cup dried Split Peas
• 1/4 cup red Lentils
• 1 large Onion, sliced thin
• 1 pkg frozen Spinach, thawed and chopped
• 1 cup chopped Carrots
• 1 large Tomato, chopped
• 2 fresh green chilies, split
• 6 cups water
• 2 T Vegetable Oil
• 5 cloves Garlic
• 1 T grated Ginger Root
• 1 T coriander seeds, ground
• 1 tsp salt
• 1/2 tsp cayenne
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp tumeric
• 1/2 cup water

Directions

1. Combine lentils, peas, 6 cups water, 1/2 of onion, undrained spinaach, carrots, tomato and chilies in large saucepan.
2. Heat to boiling and simmer for 15-20 minutes.
3. Heat oil in large skillet and saute remaing onions, garlic and ginger until dark browned but not burned.
4. Add spices and saute for 30 seconds until fragrant.
5. Deglaze with 1/2 cup water and bring to boil.
6. Add garlic spice mixture to lentils and simmer uncovered for 15 minutes.