Lentil Stew

2 teaspoons vegetable oil
1 cup chopped onion (about
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
3 cups water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon ground mace
8 ounces small mushrooms, cut into halves
1 (28-ounce) can whole tomatoes, undrained

Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in
oil,
stirring frequently, until onion is tender. Stir in remaining ingredients;
break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 40
minutes, stirring occasionally, until potatoes are tender. 6 servings


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