- 3 eggplant (sliced, salted and fried in olive oil until Golden brown)
- 1 large onion
- 4 stalks celery, chopped
- 2 cloves minced garlic
- Bank tomato
- 2 tbsp soy sauce
- 1.5 cups brown lentils
- 4 cups vegetable broth
- 1 tbsp curry powder
Sauté the onions, celery, and garlic in a little oil until the onions are transparent.
Add all remaining ingredients, bring to boil and cook on slow heat for 50 minutes until the lentils are soft.
Put the mixture in a baking dish and bake in the oven at 180 degrees for 40-45 minutes.published
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