Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro over Oven Baked Potato Sticks (Serves 8-12, and can be halved). INGREDIENTS: 2 C. Red Lentils 4 C. Water 2 T. Coconut Oil 2 Onions, chopped fine (I did mine in Food Processor) 2 C. Celery , finely chopped (also did in Food Processor) 1 Red Bell Pepper , seeded and chopped 1-2T Garlic , minced (for DIY jar mince, go here ) 1/2 tsp. ground Turmeric 2 tsp. ground Cumin (grind the seed in a Coffee Bean Grinder) 2 tsp. Chipotle spice (or Chili Powder) 2 cans roasted tomatoes or Organic Roma Tomato Sauce (Costco) 2 C. Vegetable Broth Celtic Sea Salt to taste 1/2 C. fresh-squeezed Juice of Lime 1+ C. chopped fresh Cilantro METHOD: Put rinsed and drained Lentils into a medium pot and add 4 cups water. Bring just to a boil, turn heat off, and put lid on. Let lentils sit for 30 minutes. While lentils sit for 30 minutes, chop onions, celery and red bell pepper.