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Middle Eastern Stew

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Submitted by gems

YIELD

6 servings

PREP

15 min

COOK

65 min

READY

1 hrs

Ingredients

3 7.1E+2
CUPS ML WATER
1 ¼ 296
CUPS ML LENTILS
dried, sorted, rinsed
2 473
CUPS ML POTATOES
cut into 1 inch cubes
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
2 2
CLOVES CLOVES GARLIC
chopped
1 15
TABLESPOON ML PARSLEY LEAVES
1 15
TABLESPOON ML BEEF BOUILLON GRANULES
reduced sodium
1 5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML SALT
optional
4 946
CUPS ML ZUCCHINI
cut into 1/2 inch slices
1 1
WEDGES 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 Arrow up button

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 189 4% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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