Thick Red Lentil Stew with Turmeric and Cumin

The source calls for a cup of red lentils simmered with two onions, carrots and celery in four cups of vegetable broth. Tomato purée gives the pot body, while turmeric and cumin make the stew warm and savory. Rinse the lentils well and cut the vegetables into small pieces so they soften together. Keep the simmer gentle and stir near the end, when red lentils can stick to the pan as they break down. The finished dish should be thicker than a broth-based lentil soup. If you want a creamier bowl, the original suggests a little coconut milk; it is optional. Serve with herbs and warm bread.