Mexican Lentil Stew

I found this recipe at Budgetbytes.com. The recipe as written makes 12 servings so adjust recipe by half, or according to your desired servings. It's a quick and easy stew and very tasty too!

2 cups dry red lentils
4 cups of water
2 Tablespoons olive oil
1 medium onion, diced ( I had a red onion, so used that)
3 stalks celery, diced
4 cloves, garlic, minced
2- 14.5oz cans fire roasted diced tomatoes
4 cups vegetable broth ( I used chicken broth)
1/4 teaspoon EACH turmeric and cumin
1 teaspoon chili powder
10-15 dashes hot sauce (tabasco)
1 medium lime
1 bunch cilantro, chopped

In a medium pot, bring dry lentils and water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on the pot for about 20 minutes.

Meanwhile heat olive oil in a stock pot over medium heat, and begin to cook onion, add celery and garlic and cook until they are soft, but not brown. Add the diced tomatoes, broth, turmeric, cumin, chili powder and hot sauce. Continue to cook over medium heat until hot. ( I simmered for about 5 minutes).

By now the 20 minutes is up and your lentils are cooked. Add the lentils and any remaining water from the pan to the stockpot. Stir well and slightly mash the lentils using the back of your spoon. Once the entire mixture is hot, add a squeeze of lime, salt and pepper to taste and the chopped cilantro.

Serve with more lime and some tortilla chips if you have them!