1 cup green lentils, dry, rinsed
1 quart vegetable stock (or water)
1/3 cup apricots, dried, chopped
2 tablespoon canola oil
3/4 cup onions, diced
1 teaspoon medium eggplant, peeled, cubed
1 teaspoon medium tomato, chopped
1 teaspoon green peppers, diced
1/2 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon cayenne pepper
1/2 tablespoon paprika
1 teaspoon salt
2 tablespoon parsley, fresh, washed, chopped
1 tablespoon mint, fresh, chopped
In a medium stockpot, combine stock and lentils. Bring to a boil, then reduce heat to simmer Cook covered for 20 minutes. Add apricots and simmer 20 minutes more, uncovered In a separate, small saucepot, heat the oil and saute the onions until translucent. Add the prepped eggplant plus 1/2 cup water, and cook on medium heat, stirring until tender Add tomatoes, green peppers, spices and salt. Cook covered 10 minutes Add cooked vegetable mix to cooked lentil mixture and simmer 15 minutes Add parsley and mint