Instructions: *The original recipe called for 1/2 tsp of cumin but I love the stuff.

**The original recipe called for regular brown European lentils. I found that these lentils were definitely "chewy" with cooking for only an hour, so I substituted the smaller red lentils which cook faster. If you want to
use large lentils just simmer the sauce longer.

In a heavy saucepan, briefly toast the cumin seeds. Remove temporarily.

Heat sauteing liquid in pan and saute onions and garlic until soft, at least 5 minutes. Add the cumin seeds and all the other ingredients, bring to a boil and simmer for one hour or longer. Experiment with chilis for desired flavor. I found that I needed to add hot chili paste, but if you were using it for pizza you probably wouldnt want the sauce that hot.

NOTES : I think it would be delicious on pizza. Its so thick you really wouldnt need to add any additional toppings. I have been putting it on just about everything and havent found any place it wasnt great. The original recipe did not involve oil or sauteing and instead called for dumping all the ingredients into a crockpot and simmering for 6 to 8 hours. Since I dont have a crockpot I have made the following adjustments. I would think this would be a very easy recipe to make in bulk and freeze.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.