• 2 3/4 cups water
  
• 1 cup red lentils
  
• 3 cloves garlic
  
• 2 teaspoon salt
  
• 1 med. onion
  
• 2 med. carrots
  
• 1/2 cup unsulfured prunes
  
• 1 bay leaf
  
• 1 tablespoon turmeric
  
• 2 teaspoon cinnamon
  
• 2 teaspoon black pepper
  
• 1 teaspoon dried habanero (op.)
  

Chop onions as thick as you like. Mince garlic. Bring 3/4 cup water
to boil, add to prunes in blender and Let steep for 5 minutes. Sort,
wash lentils; bring 2 cups water to a boil, add salt and lentils, keep
heat medium, stir occaisionally. Pulse prunes on lower settings in
blender until no large piecies remain. Add onions to water after 10
minutes.stir a lot. Add cinnamon and bay leaves, garlic, and habanero
three min. later, stirring in slowly and thoroughly. Simmer 2
minutes, add remaining ingredients. Serve hot with fresh vegan pita bread,
slapped on sides of tondoor.