8 Servings 1 c onion, chopped 1/2 c carrots, sliced 1/2 c celery, sliced 3 c eggplant, peeled, cubed 1 c green pepper, diced 3 cl garlic, minced 6 c chicken stock 1 1/2 c lentils 1 1/2 c tomato, chopped 4 oz apricots, dried, sliced 1/4 cinnamon 1/4 allspice 1/4 cayenne 1 paprika 1 1/2 salt 3 T parsley 1 T mint
Saute veggies in olive oil. Add the rest, except parsley and mint. Simmer until lentils are tender, Add the rest. Adjust seasonings to your taste.
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