Winter Stew with Caraway and Chilies

This will stick to your ribs, warm you up, and give you lots of good nutrient lovin'.
You can get nigella seeds and red mustard seeds at the Elizabeth Ave. Sobeys in St. John's, which carries a number of great international groceries. For the rest of you, try wherever you buy your spices!

Winter Stew with Caraway and Chilies

olive oil
1 tbsp caraway seeds
1 tbsp red mustard seeds
1 tbsp nigella (onion) seeds
1/4 tsp crushed chili flakes
1 large onion, chopped
2 potatoes, chopped
1 large carrot, sliced
1/2 cup dried red lentils
1 jar of stewed tomatoes (I had home-canned tomatoes from my friend's farm...if you aren't so lucky you can use a regular can of tomatoes)
3 cups water
1 stalk celery, chopped
1/3 small head of cabbage, shredded
4 cloves garlic, minced
1 tbsp apple cider vinegar
2 tbsp tahini
salt to taste

Heat oil in a medium pot on med-low. Saute onion for 2 minutes, then add the spices. Keep sauteeing till onion is softened and spices are popping and fragrant. Add tomatoes, water, potatoes, carrot, and lentils, and bring to a boil. Reduce to medium low, cover, and simmer till vegetables are half-cooked (about ten to fifteen minutes depending how big the pieces are). Add cabbage and celery and continue to cook, uncovered till veggies are tender. Turn heat to low. Add garlic, vinegar, tahini and salt and season to taste.