Lentils, Potatoes and Peas in Indian-Style Tomato Sauce

• 12 ounces new potatoes
• 1/2 cup red lentils
• 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
• 2 teaspoons olive oil
• 1 clove garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 18 to 1/4 teaspoon hot-pepper flakes
• 1 15- or 16-ounce can tomato puree, no salt added
• 1 teaspoon sun-dried-tomato paste
• 1/2 cup dry red wine
• 1 cup frozen peas
• 1 tablespoon balsamic vinegar
• 3 tablespoons raisins
• Freshly ground black pepper

1. Scrub potatoes, and cut into 1-inch pieces.
2. Place in pot with lentils and 3 cups of water.
3. Cover, and bring to a boil.
4. Cook over medium-high heat for about 10 minutes, until lentils and potatoes are cooked.
5. Chop whole onion, and saute in hot oil in a nonstick skillet.
6. Mince garlic, and add to onion; stir in cumin, coriander and hot-pepper flakes, cooking until onion is soft.
7. Stir in tomato puree, tomato paste and wine, and simmer.
8. When lentils and potatoes are cooked, drain well and stir into tomato mixture.
9. Then, add peas, vinegar and raisins.
10. Continue cooking about 3 minutes.

potatoes, red lentils, onion, olive oil, clove garlic, ground cumin, ground coriander, hotpepper, tomato puree, tomato, red wine, frozen peas, balsamic vinegar, raisins, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10677 (may not work)