Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped onion |
| ½ cup | Sliced carrots |
| ½ cup | Sliced celery |
| 3 cups | Peeled; cubed eggplant |
| 1 cup | Diced green pepper (up to) |
| 6 \N | Cloves garlic; minced |
| 6 cups | Stock (I use chicken) |
| 1½ cup | Lentils |
| 1½ cup | Chopped tomato |
| 4 ounces | Dried apricots; sliced (yes!) |
| ¼ teaspoon | Cinnamon |
| ¼ teaspoon | Allspice |
| ¼ teaspoon | Cayenne |
| 1 tablespoon | Paprika |
| 1½ teaspoon | Salt |
| 3 tablespoons | Parsley |
| 1 tablespoon | Mint |
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, .