Ingredients
1 cup lentils
1 medium onion, chopped
2 cloves garlic, minced
1 medium eggplant, diced
2 medium tomatoes, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
750 ml vegetable broth
Salt and pepper to taste
Method
1. Rinse the lentils under cold water and set them aside.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until softened.
3. Stir in the diced eggplant and tomatoes. Cook for about 5 minutes until the eggplant becomes tender.
4. Add the rinsed lentils, ground cumin, and ground coriander. Pour in the vegetable broth and season with salt and pepper.
5. Bring the mixture to a boil. Reduce heat and let it simmer for 30 minutes or until the lentils are tender.
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