African Vegetable Stew
(Vegetable Biryani)

Yield: 6 to 8 servings

Ingredients

• 1 cup chopped onion
• 1/2 cup minced parsley
• 2 cloves garlic, finely chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon pepper
• 1/4 teaspoon ground ginger
• 2 tablespoons butter or margarine
• 5 cups water
• 1 cup sliced carrots
• 1/2 cup dried lentils
• 1 cup uncooked regular rice
• 1 (16 ounce) can whole tomatoes, undrained
• 3/4 teaspoon salt
• 1 (10 ounce) package frozen green peas
• 3 sprigs fresh mint, snipped
• Plain yogurt

Instructions

1. Cook and stir onion, parsley, garlic, cinnamon, turmeric, pepper and ginger in butter in a Dutch oven until onion is tender.
2. Stir in water, carrots and lentils. Heat to boiling; reduce heat. Cover and cook for 25 minutes.
3. Add rice, tomatoes and salt. Heat to boiling; reduce heat. Cover and cook for 20 minutes.
4. Stir in peas, green beans and mint. Heat to boiling; reduce heat. Cover and cook until peas and beans are tender, about 5 minutes.
5. Serve with a dollop of yogurt.