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  • 8servings

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Chopped onion

  2. cup Sliced carrots

  3. cup Sliced celery

  4. 3 cups Peeled; cubed eggplant

  5. 1 cup Diced green pepper (up to)

  6. 6 Cloves garlic; minced

  7. 6 cups Stock (I use chicken)

  8. 1 1/2 cup Lentils

  9. 1 1/2 cup Chopped tomato

  10. 4 ounces Dried apricots; sliced (yes!)

  11. teaspoon Cinnamon

  12. teaspoon Allspice

  13. teaspoon Cayenne

  14. 1 tablespoon Paprika

  15. 1 1/2 teaspoon Salt

  16. 3 tablespoons Parsley

  17. 1 tablespoon Mint

Instructions Jump to Ingredients ↑

  1. 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.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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