1 cup dry red lentils

3 cups boiling water

2 tbsp oil

1 red onion, diced

3 cloves garlic, crushed

2 tbsp ginger purée

1 eggplant, diced

2 cups mushrooms, chopped

1 zucchini, diced

1 red bell pepper, chopped

1 large celery stalk, diced

1 tsp salt

2 tbsp liquid honey

1 can crushed tomatoes



Cook the lentils in water for 12 minutes. Set aside.

Put oil in a skillet. Add onion, garlic and ginger. Start to sauté. Add eggplant, mushrooms, zucchini, bell pepper and celery stalk one by one. Sauté for 20 minutes.

Add the cooked lentils, salt, honey and tomatoes to the mixture. Stir and bring to a boil.

Turn down the heat and simmer for a few minutes. Garnish with fresh cilantro.

Source: Adventist Review, 22 April 2016


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.