Anonymous Fri Oct 07 11:34:17 2005

2 teaspoons vegetable oil

1 cup chopped onion (about

1 large)

1 clove garlic, finely chopped

2 cups coarsely chopped potatoes

(about

2 medium)

1 cup dried lentils

1/4 cup chopped fresh parsley

3 cups water

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon pepper

1/4 teaspoon ground mace

8 ounces small mushrooms,

cut into halves

1 (28-ounce) can whole tomatoes,

undrained

Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender. 6 servings