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2 teaspoons vegetable oil
1 cup chopped onion (about
1 large)
1 clove garlic, finely chopped
2 cups coarsely chopped potatoes
(about
2 medium)
1 cup dried lentils
1/4 cup chopped fresh parsley
3 cups water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon ground mace
8 ounces small mushrooms,
cut into halves
1 (28-ounce) can whole tomatoes,
undrained
Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender. 6 servings
1 cup chopped onion (about
1 large)
1 clove garlic, finely chopped
2 cups coarsely chopped potatoes
(about
2 medium)
1 cup dried lentils
1/4 cup chopped fresh parsley
3 cups water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon ground mace
8 ounces small mushrooms,
cut into halves
1 (28-ounce) can whole tomatoes,
undrained
Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender. 6 servings