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18 cups dried lentils
4 cups apple juice
1/3 C olive oil
6 large onions, chopped
3 lg eggplant, cubed
8 tomatoes, chopped, or
1 can peeled tomatoes
8 carrots, chopped
1 bunch celery, chopped
3 green peppers, chopped
1 teaspoon cinnamon
1 teaspoon ground allspice
2 tablespoons paprika
salt
3 tablespoons chopped fresh parsley
1 teaspoon dried mint
Put lentils in 8 qts of water and bring to a boil; reduce heat and keep at a slow boil until fully cooked. Remove from heat.
SautŽ onions in olive oil until transparent. Add eggplant, carrots, and celery. Stir. Add cinnamon, paprika, salt and allspice. Add apple juice and cook at medium heat until vegetables are nearly tender. Add tomatoes, peppers, and dried mint.
When all vegetables are fully cooked combine with lentils. Add water, if necessary, to bring to the proper consistency.