Middle Eastren Stew |
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Ingredients 3 cups Water
1 1/4 cups Dried lentils
2 cups 1" potato cubes
1/2 cup Onion
1/2 cup Celery
2 Cloves garlic
1 tablespoon Parsley
1 tablespoon Instant beef bouillon
1 teaspoon Salt
1 teaspoon Cumin
2 cups Zucchini slices
1 Lemon wedges
1 1/4 cups Dried lentils
2 cups 1" potato cubes
1/2 cup Onion
1/2 cup Celery
2 Cloves garlic
1 tablespoon Parsley
1 tablespoon Instant beef bouillon
1 teaspoon Salt
1 teaspoon Cumin
2 cups Zucchini slices
1 Lemon wedges
Procedures
heat water and lentils til boiling in 4 qt. dutch oven. reduce heat. Cover and cook til lentils are almost tender, about 30 min. stir in potatoes, dry bouillon, salt and cumin. cover and cook til potatoes are almost tender, about 20 min. Stir in zucchini; cover and cook til zucchini is tender 10 - 15 min. Serve with lemon wedges. 110 cal 0g fat.
heat water and lentils til boiling in 4 qt. dutch oven. reduce heat. Cover and cook til lentils are almost tender, about 30 min. stir in potatoes, dry bouillon, salt and cumin. cover and cook til potatoes are almost tender, about 20 min. Stir in zucchini; cover and cook til zucchini is tender 10 - 15 min. Serve with lemon wedges. 110 cal 0g fat.
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