Spicy lentil stew with tomato and Thai chiles

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Lately I have been exploring vegetarian dishes at home.  I reiterate my belief that Indian cuisine treats vegetarian dishes the best THUS a few trips to the local IndoPak grocery.  I am discovering this type of diet is not only tasty but inexpensive.

But, my inner Asian is screaming, "but what about me?  Have you forgotten your way?".  To compound this dilemma my inner Cracker says, "Hey, y'all - look at me; look at me!  Where's my dinner?" (He's a little more demanding).  I might have found a way to satisfy them both with this pan-cultural dish.  This experiment has led to the discovery of quicker, lighter dishes with incredible flavors.

Thai chiles are are smaller and thinner than serranos, with a heat level between that of serrano and habanero.   Use sparingly or liberally based on your individual preference.  The tomato paste counterbalances the heat with sweetness and a touch of sherry ties the whole thing together.  I have opted to serve this over basmati rice, but some friends have suggested using noodles.  Let me know if you try this and how it works out!

THE RECIPE
Yield: approximately 1.5 Qts

1/2# split green lentils, rinsed, soaked for one hour, drained

1T EV olive oil
1/2 large onion, small dice
1 carrot, small dice
2 cloves garlic, minced
4 Shiitake mushrooms, sliced
3 T sherry wine
+/- 1 Qt. vegetable stock, as needed
1 T dried basil leaves
1 T dried oregano leaves
6-8 Thai chiles, thinly sliced

1- 6 Oz. can tomato paste
Ground black pepper, to taste
Pinch sea salt; the dish may be fine with the  sherry, but taste and season to preference.

Basmati rice, for service

In a 3 Qt stockpot over medium heat, saute onion and carrot until the onion is translucent, approx. 3 minutes.  Add garlic and mushrooms; cook for an additional minute.  Deglaze the pan with sherry, add lentils and stock; cover approximately 1/2 inch.  Add herbs and half the chiles.  Bring to low boil.

Reduce heat and simmer partially covered for approximately 1 hour and 15 minutes until lentils and vegetables are tender. Add more stock if needed.  Taste at this time and add the balance of the chiles if desired.  Add tomato paste, stir in and adjust seasoning as needed.  Simmer for an additional 10 minutes.  By this time you should have a fairly thick consistency.

Serve over basmati rice or your preferred starch.  If you wish (or some of your guests don't like things as spicy as you do) garnish with plain yogurt or sour cream.  Enjoy!