Moroccan Stewed Lentils - cooking recipe

Ingredients

2 cups lentils
2 quarts water or 2 quarts vegetable stock
3 tomatoes, finely chopped
1 medium onion, chopped
3 garlic cloves, finely chopped
4 tablespoons fresh parsley or 4 tablespoons cilantro, chopped
2 1/2 teaspoons cumin
2 1/2 teaspoons paprika (some hot, if desired)
1 1/2 teaspoons ginger
1/2 teaspoon pepper

Preparation

Mix all ingredients in a pressure cooker or pot. Add 2 quartsbof stock or water, and bring to a simmer.
Cover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.) Adjust the seasoning if desired, and serve.