Pick over the lentils and rinse them. Heat the oil in a Dutch oven or large saucepan. Add the onion and cook for about 3-4 minutes over medium-high heat. Add all remaining ingredients except lentils and spices and cook for about 5 minutes over medium heat, stirring regularly. Add the lentils, spices and 3 cups water (or chicken stock if you prefer). Bring to a boil and simmer for about 30 minutes. Check after 20 minutes to see if more water is needed: the lentils soak up liquid as they cook, and you don’t want this dish too dry (a little soupy is ok). When the lentils are soft to chew, the dish is done. Season to taste with salt and pepper.

Note: This dish gets even more flavor if you add chunks of Spanish (cured) chorizo.