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Scrub potatoes, and cut into 1-inch pieces. Place in pot with lentils and 3 cups of water. Cover, and bring to a boil. Cook over medium-high heat for about 10 minutes, until lentils and potatoes are cooked. Chop whole onion, and saute in hot oil in a nonstick skillet. Mince garlic, and add to onion; stir in cumin, coriander and hot-pepper flakes, cooking until onion is soft. Stir in tomato puree, tomato paste and wine, and simmer. When lentils and potatoes are cooked, drain well and stir into tomato mixture. Then, add peas, vinegar and raisins. Continue cooking about 3 minutes.
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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Tomato-chili curry paste — robust Madras-style curry
Enameled cast iron saucier — risotto, polenta, cream sauces