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2-4 servings
suggest servings
| 3 | cups | water | |
| 8 | ounces | lentils | dried |
| 2 | medium | potatoes | peeeld, cut into 1 inch cubes |
| 1 | medium | onion | chopped |
| 1 | stalk | celery | chopped |
| 2 | cloves | garlic | finely chopped |
| 1 | tablespoon | parsley leaves | freshly sniped |
| 1 | tablespoon | beef bouillon | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | cumin | ground |
| 2 | medium | zucchini | cut into 1/2 inch slices |
| 1 | wedges | lemon |
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.
This is a delicious, filling, easily customizable recipe! I made it with red lentils which cooked faster, so I set them aside and then cooked the potato, etc. in water, then added the lentils back in with the zucchini. I used unpeeled red potatoes, and I substituted a splash of Worcestershire sauce for the bouillion. I also left out the salt, and added black pepper, cayenne pepper and turmeric. Yum, yum! Perfect for serving over brown rice.
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| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 786mg | 33% |
| Total Carbohydrate 53.0g | 18% |
| Dietary Fiber 18.0g | 71% |
| Sugars 5.0g | |
| Protein 16.0g | 32% |
| Vitamin A | 6% | Vitamin C | 49% | |
| Calcium | 7% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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