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Middle Eastren Stew

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Submitted by jus4fun283

YIELD

6 servings

PREP

10 min

COOK

70 min

READY

80 min

Ingredients

3 7.1E+2
CUPS ML WATER
2 473
CUPS ML POTATOES
cubes, 1 inch pieces
½ 118
CUP ML CELERY
1 15
TABLESPOON ML PARSLEY LEAVES
1 5
TEASPOON ML SALT
2 473
CUPS ML ZUCCHINI
slices
1 ¼ 296
CUPS ML LENTILS
dried
½ 118
CUP ML ONIONS
2 2
CLOVES CLOVES GARLIC
1 15
TABLESPOON ML BEEF STOCK
instant
1 5
TEASPOON ML CUMIN
1 1
WEDGES WEDGES LEMON *

Directions

Heat water and lentils til boiling in 4 quart dutch oven.

Reduce heat.

Cover and cook til lentils are almost tender, about 30 minutes.

Stir in potatoes, dry bouillon, salt and cumin.

Cover and cook til potatoes are almost tender, about 20 minutes.

Stir in zucchini; cover and cook til zucchini is tender 10 to 15 minutes.

Serve with lemon wedges.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 183 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 527mg 22%
Total Carbohydrate 11g 11%
Dietary Fiber 14g 54%
Sugars g
Protein 24g
Vitamin A 4% Vitamin C 22%
Calcium 5% Iron 20%
* 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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