Ethiopian Stew

The fall is my favorite time for the market.  It can be a dangerous trip, especially if your car is parked so close that you can easily throw your purchases in and go back for more.  I came home with so many vegetables yesterday, I wondered how I could use them all.  Then I remembered this.  I used chopped up green beans because that was one of the things I brought home yesterday.  The comments in original post say that it freezes well, which is good because I'm going to have to freeze this and make some other stuff this week if I'm going to win the produce game.  The only heads up I would give on this is that everything comes together pretty fast so pretend you're on a cooking show and cut everything up and get it measured before you get going.  Also, as I've said before, cardamon and fenugreek are crazy expensive.  So find someone to share it with you.  You'll never use it all anyway.  Thanks, Emili!

Ingredients
1 cup brown lentils
1 large yellow onion, diced small
2 carrots, peeled and diced
4 cloves garlic, miced
2 tablespoons fresh ginger, grated
1/4 cup peanut oil (vegetable oil will do)
10 plum tomatoes, chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
1 cup frozen green peas
Spice Blend
2 tsp ground cumin
2 teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste)
Directions
Boil the lentils for about 45 minutes or until tender.
In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.