| 1. |
Rinse lentils, bring them to boil in stock or water and simmer for 20 minutes. Add chopped apricots and celery, simmer for another 20 mins. |
| 2. |
Meanwhile, saute chopped capsicum in oil for a few minutes, then add cubed eggplant and continue until it's almost tender. Add dried spices, salt and diced tomatoes (fresh or tinned). Cover and cook until tender, for about 10 minutes. |
| 3. |
Stir the sauteed vegetables into the cooked lentil-apricot mixture and simmer for 15 mins. Add chopped fresh parsley and mint. |
| 4. |
Serve with dark bread and sharp cheese if desired. |
| 5. |
Note: serving size ends up being about 300 ml (1.5 cups). |
