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Yield:
1
Ingredients:
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Part 1: ---------------- |
| 1 cup |
chopped onion |
| 1/2 cup |
sliced carrots |
| 1/2 cup |
sliced celery |
| 3 cup |
peeled, cubed eggplant |
| 1 cup |
diced green pepper |
| 6 clv |
garlic, minced |
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----------------- Part 2: ---------------- |
| 6 cup |
stock (I use chicken) |
| 1/2 cup |
lentils |
| 1/2 cup |
chopped tomato |
| 4 oz |
dried apricots, sliced (yes!) |
| 1/4 tsp |
cinnamon |
| 1/4 tsp |
allspice |
| 1/4 tsp |
cayenne |
| 1 tbl |
paprika |
| 1/2 tsp |
salt |
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----------------- Finish with: ---------------- |
| 3 tbl |
parsley |
Instructions:
Instructions: Saute Part 1 in olive oil until lightly browned.
Add Part 2.
Simmer until lentils are tender.
Adjust seasonings to your taste and Garnish.
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