Red Lentil Stew With Lemon Peel, Dates, & Golden Raisins

• 2 - 2 1/2 c. red lentils
• 1 can chickpeas, drained
• 1/4 c. canned diced tomatoes & their juice
• 2 ribs celery, sliced
• 1/2 red onion, finely diced
• 1 tbsp. olive oil
• handful or so golden raisins
• handful or so chopped dates
• approx. 1/4 washed fresh lemon peel, broken in pieces
• 2 tsp ground turmeric
• 1 1/2 tsp ground cinnamon
• salt & pepper (salt in stages throughout)
• cayenne to taste
• water, to textual preference

1. 1. Boil liberally salted water. Add red lentils, then bring to a low simmer.
2. 2. Add celery, tomatoes, salt, pepper, lemon peel, & spices.
3. 3. Gradually brown onions over medium heat in saute pan in olive oil until nearly black. Add to stew.
4. 4. After a bit of time, add chickpeas, dates, & raisins, & cayenne.
5. 5. For best results, simmer at least 1/2 hour (up to an hour on low heat), cool, store, then reheat before serving.

red lentils, chickpeas, tomatoes, celery, red onion, olive oil, handful, handful, lemon peel, ground turmeric, ground cinnamon, salt, cayenne, water

Taken from www.epicurious.com/recipes/member/views/red-lentil-stew-with-lemon-peel-dates-golden-raisins-1258664 (may not work)