Lentil and vegetable stew

4 Servings

Ingredients

Quantity Ingredient
3 cups Water
8 ounces Dried lentils (about 1 1/4
C)
2 mediums Potatoes, peeled & cut in 1\"
Cubes
1 medium Onion -- chopped
1 Stalk celery -- chopped
2 Cloves garlic -- finely
Chopped
1 tablespoon Finely snipped parsley
1 tablespoon Instant beef bouillon
1 teaspoon Salt
1 teaspoon Ground cumin
2 mediums Zucchini -- cut into inch
Slices
Lemon wedges

Directions

Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and cook until lentils are almost tender, about 30 minutes. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook until potatoes are tender, about 20 minutes. Stir in zucchini. Cover and cook until zucchini is tender, 10 to 15 minutes. Serve with lemon wedges.

Recipe By :

From: The Thorderson Home <thor@...: Mon, 18 Mar 1996 14:41:49 ~0700

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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