Spicy lentil stew (a vegetarian chili)

SPICY LENTIL STEW

2 teaspoons margarine

1 cup diced onions, garlic if desired

1 ½ pounds (4 cups) drained cooked lentils (reserve 2 cups cooking liquid)

2 cups drained canned tomatoes, chopped

1 cup tomato juice (I use tomato sauce)

1 tablespoon chili powder, or to taste

1 teaspoon salt

½ teaspoon ground cumin

1 bay leaf

In 2-quart saucepan, heat margarine until bubbly and hot; add onions and saute, stirring occasionally, until tender. Add remaining ingredients and stir to combine; bring mixture to boil. Reduce heat and let simmer, stirring occasionally, until mixture thickens and flavors blend, 45 minutes to 1 hour.

Remove and discard bay leaf before serving.