Lentil & Vegetable Stew
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.
Yield
2 servingsPrep
10 minCook
65 minReady
80 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
water
|
|
| 8 | ounces |
lentils
dried |
|
| 2 | medium |
potatoes
peeeld, cut into 1 inch cubes |
|
| 1 | medium |
onions
chopped |
|
| 1 | stalk |
celery
chopped |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 | tablespoon |
parsley leaves
freshly sniped |
|
| 1 | tablespoon |
beef stock
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cumin
ground |
|
| 2 | medium |
zucchini
cut into 1/2 inch slices |
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
|
|
| 231.2 | ml/g |
lentils
dried |
|
| 2 | medium |
potatoes
peeeld, cut into 1 inch cubes |
|
| 1 | medium |
onions
chopped |
|
| 1 | stalk |
celery
chopped |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 15 | ml |
parsley leaves
freshly sniped |
|
| 15 | ml |
beef stock
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cumin
ground |
|
| 2 | medium |
zucchini
cut into 1/2 inch slices |
|
| 1 | wedges |
lemon
|
*
|
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.
