Lazy Sunday Lentils, rambling version

I'm surprised this isn't already up somewhere, it's one of my standards. God, maybe it is and I'm just getting worse at using the internet.

1 # bag of green lentils
1 onion (yellow, usually)
3-4 cloves garlic
a bit of olive oil
cumin
paprika
salt and pepper
turmeric?
3-4 carrots, cut into coins and coin halves
3 celery stalks or a small handful of cutting celery, leaves and stem, diced
1 28oz can of diced tomatoes or equivalent amount (2-3 handfuls) of fresh tomatoes
4 C water (?)

Dice onion and garlic, saute in olive oil in a soup pot. Add spices in ratio of 2 cumin:1 paprika, salt and pepper to taste (lots of pepper...add a little salt now, but save some for the end), and the equivalent of 1/2 turmeric if you feel like it. Maybe start with 2 tsp cumin, etc. Stir well, then add the diced carrots and celery, continue cooking on low (you can cover it if you're worried about the garlic scorching). When the carrots are starting to get tender, pour in lentils. Stir lentils around for a bit--i dunno, 30 seconds? i learned this from my old roommie Visnja. She says it brings out the nutty flavor in the lentils--then add water. How much? Well, I put 4 cups, but you want enough to cook the lentils in. It may be closer to 8 cups--i usually add some water, and add more as the lentils puff up. You can always add more later, but you can also always simmer it to the desired consistency later as well if you add too much early on. Your call. Ramble over. So, you threw in the water, now bring to a boil, then back to a simmer until lentils are cooked. Add tomatoes, let heat through. Now check your spice levels and adjust. I used to add the tomatoes with the water, before the lentils were cooked, but somebody told me that tomatoes get more acidic as they cook, so I started holding them back a bit. I wonder if that's even true. Anyway, the stew is better the second day.

(The next time I make this I'll pin down the water and spice deal and update these directions to sound less crazy).