It's been a while since I have made this. This is such a simple yummy dish and great for those cold fall/winter/spring days. Also its really good for you being low in fat, and high in fibre. I got the original recipe from the Betty Crocker's New Choice's Cookbook.
2 teaspoons vegetable oil
1 cup chopped onion (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 (would you believe I was able to still pick mine from the garden, and its the middle of November)
3 cups water
1/2 teaspoon salt
1/2 teaspoon fround cumin
1/4 teaspoon ground pepper
1/4 teaspoon ground mace (I didn't have this)
8 oz small mushrooms, cut in halves, I slice mine
1 can (28 oz) whole tomatoes, undrained, or do what I do, buy the diced tomatoes, less work.
Heat oil in large pan, cook onion and garlic in oil, stirring frequently until onion is tender.
Stir in the remaining ingredients, break up the tomatoes (that's why I use the diced ones).
Heat to boiling; reduce heat, cover and simmer for about 40 minutes, stirring occasionally, until are tender. Serves 6. I generally make a loaf of bread to go with this to soak up the juices......I love having the leftover's for lunch.