Hi all - nice to meet you.
Re: the recipe. I rarely use recipes - cook based on what is cheap
and good at the markets - taste and taste and taste during the cooking and adjust seasoning and spices throughout the process.
You can certainly substitute brown lentils - but they wont have the same
texture as red. The red lentils breakdown into a sort of a porridge - similar to oatmeal - when cooked.
You can also substitute any of the vegetables (except the onion - who can cook any stew without onion? :=) ). I always used to add red and yellow peppers and eggplant - but arthritis doesn't go well with these
niteshade family vegetables.
Goya packages red lentils and they are available at every market here in
beautiful Brooklyn NY.