Vegetarian Lentil Stew

• 2 teaspoons vegetable oil
• 1 cup chopped onion (, about 2 medium)
• 1 clove garlic, finely chopped
• 3 cups water
• 2 cups coarsely chopped potatoes (, about 2 medium)
• 1 cup dried lentils, sorted and rinsed
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground mace
• 8 ounces fresh mushrooms, cut in half
• 1 (28 ounce) can whole tomatoes, undrained

1. Heat oil in Dutch oven over medium-high heat.
2. Saute onions and garlic in oil.
3. Stir in remaining ingredients; break up tomatoes.
4. Heat to boiling; reduce heat.
5. Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender.

vegetable oil, onion, clove garlic, water, potatoes, dried lentils, parsley, ground cumin, salt, pepper, ground mace, mushrooms, tomatoes

Taken from www.food.com/recipe/vegetarian-lentil-stew-20064 (may not work)