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