Wash the lentils and add them to a pot of boiling water. Boil them for 3 minutes or so, then reduce the heat to a simmer and cook them until they begin to soften. I cooked mine for about 15 minutes, but the cooking time will vary based on the age of your lentils. You're going to cook them again, so they should still be firm at this point. Drain them.
In a large pot, sauté the onion in the olive oil until it begins to soften, sprinkle it with the flour and continue to sauté until the flour begins to brown.
Add the lentils, tomato paste, and enough water to cover the lentils. Add the cumin, a bit of salt, and a bit of hot chili. Bring it to a boil, then reduce the heat and simmer 15-20 minutes, or until the lentils are tender and most of the water is absorbed.
Adjust the salt and chili... voila! This recipe nearly filled my 2.5 quart Le Creuset casserole, I've been eating lentils since Friday, and I'm actually sad that they're gone. I'll be making this again very soon :)
P.S. After freaking out about my pink living room
, I've come full circle and have fallen back in love with it. Phew! I was not looking forward to repainting ;)
P.P.S. I'm also at peace with my decision to paint the chairs
white. The table will stay as it is and I'm searching for the perfect pink and white fabric for the chair cushions. I should have some before & afters soon :)