Heat Oil in LARGE Dutch Oven over medium heat.   Add 3 cups of finely chopped onion.  I used both red and walla walla sweets.  Cook until translucent, about 5 minutes.

Meanwhile, mix  1 1/2 tsp crushed Saffron threads with 2 Tbsp hot water; set aside.

ADD to the onion in the Dutch Oven on the stovetop....6 teaspoons curry powder. I used 3 tsp Kaiulani Exotic Curry, medium and 2 tsp Hot Madras Curry Powder.Add 1-3 tsp ground cumin, I used 1 tsp...I don’t like cumin too much.Add 6 tsp fresh minced Rosemary or 3 tsp crushed dried Rosemary.  Add 3 tsp Fennel seeds.   Stir.   Add 1 yellow pepper, diced.

THEN add the Saffron mixture and 14 cups vegetable stock, 4 cans assorted white beans, liquid drained and rinsed.  I used  Navy, Cannellini, White Frijoles and Butter beans. Add 1 1/2 cups dried red lentils and 1 1/2 cups dry brown basmati rice.  Increase the heat to high and bring to a boil.

Reduce the heat; cover an simmer, stirring occasionally, until the lentils and rice are tender, about 45 minutes.   You may have to add more vegetable broth if your stew is too thick.  I like mine thick.

Stir in 1 can of Fire Roasted Tomatoes and 1 cup chopped Cilantro.

Add  2 good shakes of Tabasco sauce and Salt & Pepper to taste.   I added 1Tbsp sea salt and 1 tsp fresh ground pepper.

Garnish with Cilantro sprigs.