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Middle Eastern Stew

 

12

Yield

6

servings

Prep

15

min

Cook

65

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 1894% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 345mg 14%
Total Carbohydrate 12g 12%
Dietary Fiber 14g 56%
Sugars g
Protein 25g
Vitamin A 5% Vitamin C 32%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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