Smoky Red Lentil Stew

I suppose we like spicy dishes. This one comes out mildly spicy (to our taste), but you may want to reduce or omit the hot sauce if you want to try it and if you don't like spicy. The required spicy ingredient is the chipotle. The smokiness of the pepper is what makes this dish so delicious. It is particularly well paired with the Cornmeal Spoon Cakes.

1 Tbsp mild vegetable oil
1 onion (6oz/170g) diced
4 cloves garlic, minced
3 to 4 carrots (12oz) diced
14oz (398mL) diced tomatoes 
1 minced canned chipotle in adobo
1½ tsps. chilli powder
1 tsp cumin
10 to 15 dashes hot sauce
2 cups (14oz/400g) red lentils
4 cups broth
1 tsp salt
1 lime, juiced
½ bunch cilantro, chopped
OR
½ bunch parsley

1. Sauté the onion and garlic in a large pot with oil until soft and transparent.
2. Add the carrot and continue to sauté for a few minutes more, or just until the carrot begins to soften.
3. Cut open the chipotle, remove the seeds and mince.
4. To the carrots and onions add the diced tomatoes and their juices, the chipotle peppers, chilli powder, cumin, and hot sauce. Stir to combine. 
5. Add the lentils and the broth. Stir to combine, then simmer for about 20 minutes or until the lentils soften and break down to make a thick stew.
6. Uncover and simmer rapidly until the liquid reduces. You should be able to serve it on a plate without extra liquid seeping out.
7. Stir in the salt, cilantro and the juice of the lime. Adjust the seasoning and serve with a bottle of hot sauce for anyone who would like it spicier.