From the February 2008 issue of Bon Appétit:
2 t olive oil
1/2 c chopped onion
2 garlic cloves, minced
2 T chili powder
1 T ground cumin
1 t dried oregano leaves
1/8 t cayenne pepper
4 c (or more) water
1 c dried brown lentils, rinsed
1/2 c tomato puree
1/3 c plus 2 T chopped green onions
Heat oil in a heavy large saucepan over medium heat. Add onion & sauté 2 minutes. Add garlic & sauté 30 seconds. Add chili powder, cumin, oregano & cayenne pepper; stir 30 seconds. Add 4 cups of water, lentils & tomato puree. Increase heat & bring to a boil, skimming off any foam from surface. Reduce heat to medium and simmer until lentils are tender, about 30 minutes, adding more water by 1/4 cupfuls as needed if dry (we added another 1/2 cup). Stir in 1/3 cup green onion. Season with salt & pepper. This can be made 2 days ahead. Cover & chill. Rewarm over medium heat stirring occasionally. Garnish bowls with remaining green onions.
