Middle Eastern Stew
Submitted by gems
Middle Eastern lentil stew with potatoes, zucchini, and cumin - 189 calories per serving, 14 grams of fiber, less than 1 gram of fat. Hearty, filling, and budget-friendly.
YIELD
6 servingsPREP
15 minCOOK
65 minREADY
1 hrsA humble pot of lentils, cubed potatoes, and zucchini simmered low and slow with garlic and cumin - the kind of meal that costs almost nothing and delivers real sustenance.
The lentils go in first and simmer until almost tender, then the vegetables get added in stages so nothing turns to mush. A squeeze of lemon at the table brightens the whole bowl.
At 14 grams of fiber and under 200 calories per serving, this is one of those rare recipes that’s genuinely good for you and actually satisfying.
Chef Tips
- Sort through the dried lentils before rinsing - dried lentils occasionally have small stones hiding in them.
- Add the zucchini last and only simmer it 10 to 15 minutes. Zucchini falls apart fast; you want it tender but still holding its shape.
- Swap the beef bouillon for vegetable bouillon and this stew becomes fully vegan without losing any depth.
Ingredients
Directions
Heat water and lentils to boiling in nonstick Dutch oven; reduce heat.
Cover and simmer about 30 minutes or until lentils are almost tender.
Stir in potatoes, onion, celery, garlic, parsley, bouillon granules, cumin and salt.
Cover and simmer about 20 minutes or until potatoes are Stir in zucchini. Cover and simmer 10 to 15 minutes or until zucchini is tender. Serve with lemon wedges.
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