Best Lentil Stew Ever!

2 cups of green or red lentils- washed, drained
5 cups boiling water
1 teaspoon salt
2 1/2 Tablespoons clarified butter (ghee)
1 large onion- diced
3 stalks celery- diced
2 large bay leaves
1 Tablespoon cumin
1 teaspoon smoked paprika
1 tablespoon minced garlic
1 teaspoon thyme
1 teaspoon turmeric
1 tablespoon fresh, minced ginger
6 cups beef broth
salt and pepper to taste
3 tablespoons ketchup
salt and pepper to taste

1) Rinse and drain lentils, cover with salt and boiling water, let sit while you begin toasting the spices.

2) Heat heavy bottom pan (I use a Dutch oven) to medium heat.  Add cumin, turmeric, smoked paprika and toast until fragrant, about 3 or 4 minutes, stirring.

3) Add butter, stir.  Add onions, celery; sauté’ until translucent.  Add ginger and garlic and stir until fragrant.  Do not let burn!

4)  Add bay leaves, thyme and sauté’ briefly. Now drain lentils and add to pot with beef stock. Simmer about half an hour, until lentil;s are cooked. Stir in ketchup, simmer another few minutes.  Adjust seasonings.