Servings
8 s
Ingredients
- 1 cup Chopped onion
- 1/2 cup Sliced carrots
- 1/2 cup Sliced celery
- 3 cups Peeled; cubed eggplant
- 1 cup Diced green pepper (up to)
- 6 Cloves garlic; minced
- 6 cups Stock (I use chicken)
- 1 1/2 cups Lentils
- 1 1/2 cups Chopped tomato
- 4 ounce Dried apricots; sliced (yes!)
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Allspice
- 1/4 teaspoon Cayenne
- 1 tablespoon Paprika
- 1 1/2 teaspoons Salt
- 3 tablespoons Parsley
- 1 tablespoon Mint
Directions
- This recipe was given to me by a chef from the Culinary Institute of America (CIA).
- It may seem strange, but try it–it’s one of the most delightful items in my collection! Saute onion, carrots, celery, eggplant, green pepper and garlic in oil until lightly browned.
- Add remaining ingredients except parsley and mint and simmer until lentils are tender.
- Add parsley and mint.
- Adjust seasonings to your taste.
- Bon Appetit! REC.
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- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.