Lentils are becoming more and more popular in recipes other than soup. Here, I spice them with chili, cumin and cayenne pepper. An interesting dish and simple to prepare.

1 package ( 1 pound) lentils, rinsed and picked over for particles
2 large onions, chopped
6 cloves garlic, minced
3 carrots, grated
1 can ( 28 ounces) crushed tomatoes in puree
8 cups chicken broth
4 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
1 teaspoon oregano flakes
1/8 teaspoon cayenne pepper
salt and pepper to taste

In a Dutch oven casserole, stir together all the ingredients and bring to a boil. Lower heat, cover pan and simmer mixture for about 1 hour or until lentils are tender. Serve in deep bowls with cornbread. Serves 8.

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