Middle Eastern Stew
Yield
6 servingsPrep
15 minCook
65 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
water
|
|
| 1 ¼ | cups |
lentils
dried, sorted, rinsed |
|
| 2 | cups |
potatoes
cut into 1 inch cubes |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 | tablespoon |
beef bouillon granules
reduced sodium |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
salt
optional |
|
| 4 | cups |
zucchini
cut into 1/2 inch slices |
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
|
|
| 296 | ml |
lentils
dried, sorted, rinsed |
|
| 473 | ml |
potatoes
cut into 1 inch cubes |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 15 | ml |
parsley leaves
|
|
| 15 | ml |
beef bouillon granules
reduced sodium |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
salt
optional |
|
| 946 | ml |
zucchini
cut into 1/2 inch slices |
|
| 1 | wedges |
lemon
|
*
|
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.
