Tonight I made an adaptation of a NY Times recipe, Lentil and Carrot Salad with Middle Eastern Spices. My dish was not a salad but a lentil stew with carrots, cabbage, and broccoli.

Lentil stew with carrots, cabbage, and broccoli and Middle Eastern spices

The spices I used were cumin, coriander, and cardamom plus there were onions and garlic and a very hot chile. We ate it with Pugliese bread. It was yummy.