"What enables devils to survive is that we are wise enough to understand that there are no answers—there are only questions."

-Norman Mailer

That's The Stuff

• A pound of dry lentils, not split.
• A large onion
• WaterStock serves well, if you've got it.
• Salt
• Pepper
• Cumin
• Chili Powder
• Cayenne Pepper (optional)Or other spices, as befit the brave.

Here's How It's Done

1. Finely chop an onion. Heat some oil in a Dutch oven over medium flame and sauté the chopped onion until it's golden brown.
2. In the same dutch oven, add the lentils and the stock and boil I shouldn't have to tell you to boil them in the water if you don't have stock, but I just told you anyway. until lentils are soft. Add salt, pepper, and quite a bit of cumin and chili powder.These aren't exact measurements because this recipe is very much to 'taste,' which cannot be accounted for. Add cayenne, if used. Should be about 45 minutes of boiling, but it varies with altitude, and I don't know what your altitude is.
3. Simmer this thing, stirring frequently and vigorously.
4. Your vigorous stirring should deliver a good, thick, enjoyable consistency. When you have achieved the consistency and flavor you desire, turn off the stove and eat.