Lentil Stew

"Saute 2 cups cubed eggplant and 1 cup sliced mushrooms
in 2 tsp olive oil until tender, 10 minutes. Add 2 cups spinach
and 1 cup cooked lentils; cook until spinach wilts, 4 minutes.
Top with 2 tsp chopped fresh cilantro and lime juice."

-Self Magazine January 2011

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