Delicious and it brings the aroma of Afghanistan to the kitchen!
1- Wash and leave standing in clean water one and half cups of lentils, overnight.
2- In a large pot, place some olive oil then add three minced cloves of garlic, one teaspoon of cloves, half a cinnamon stick, one and half teaspoons of turmeric, one and half teaspoons of cumin, salt and pepper to taste. Mix well.
3- When the spices start to give aroma, add the lentils and mix well.
4- Then add one kilogram of tomatoes (preferably pealed and fresh, you can use high quality canned tomatoes as well) and mix again.
5- Add two generous tablespoons of honey and mix again. Add water to cover the lentils and let it cook on a gentle fire for 45 minutes. Check from time to time and add water if you see it is drying up.
Serving suggestions: I served it with sliced avocado, white Basmati rice cooked with raisins and natural yoghurt mixed with cumin and salt. I added some hot chile on the lentils when eating them.