Middle Eastern Stew
12
12
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.
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?
