African Vegetable Stew (Vegetable Biryani)

1 cup chopped onion
1/2 cup minced parsley
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/4 teaspoon ground ginger
2 tablespoons butter or margarine
5 cups water
1 cup sliced carrots
1/2 cup dried lentils
1 cup uncooked regular rice
1 (16 ounce) can whole tomatoes, undrained
3/4 teaspoon salt
1 (10 ounce) package frozen green peas
3 sprigs fresh mint, snipped
Plain yogurt

Cook and stir onion, parsley, garlic, cinnamon, turmeric, pepper and ginger in butter in Dutch oven until onion is tender.

Stir in water, carrots and lentils. Heat to boiling; reduce heat. Cover and cook 25 minutes.

Add rice, tomatoes and salt. Heat to boiling; reduce heat. Cover and cook 20 minutes.

Stir in peas, green beans and mint. Heat to boiling; reduce heat. Cover and cook until peas and beans are tender, about 5 minutes.

Serve with a dollop of yogurt.

Yields 6 to 8 servings.