Mexican Lentil Stew

I don't know what to say about this dish. It's healthy, it's cheap, and it's easy. I can't say I love it, but every time I eat it, I end up surprised that I do enjoy it. The main reason why I'm posting this recipe is because this is one of Sophia's favorite dishes. She'll seriously eat easily 3 bowls full of this stuff. I figure if one child likes it, it just may be a hit with other kids.

Ingredients:

1 cup dry red lentils (I use whatever lentils I have on hand)
2 cups water
1 T olive oil
1 onion, finely chopped
1 cup finely chopped celery
1 T minced garlic (or less, but I like a lot of garlic)
1/4 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chile powder
1 can diced tomatoes (sometimes I add more, or just add plain tomato sauce - not pasta sauce though)
2 cups vegetable broth
1 tsp. green Tobasco sauce
salt and fresh ground black pepper to taste
1/4 cup fresh squeezed lime juice (you can do less lime, but I often use more - it's really what makes this dish any good in my opinion)
1/2 - 1 cup chopped fresh cilantro

Directions:

1. Boil lentils in 2 cups of water, until they're somewhat tender.
2. In another pot, sautee onions, garlic and celery until mostly tender, then add all the spices.
3. Now add to the onion stuff the broth and tomatoes as well as lentils (which should basically have no liquid left in the pot). Oh, and don't forget the tobasco.
4. Cook on low heat (simmer) until everything is tender. Chop up your cilantro in the mean time, and squeeze our limes. Add the cilantro and lime juice when the stew is ready to eat.

We often add a spoon of sour cream and some grated cheddar cheese on top of our bowls, which I think is delicious, but it's good either way.