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Middle Eastren Stew

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Yield

6 servings

Prep

10 min

Cook

70 min

Ready

80 min

Ingredients

Amount Measure Ingredient Features
3 cups water Camera
2 cups potatoes
cubes, 1 inch pieces
Camera
½ cup celery Camera
1 tablespoon parsley leaves Camera
1 teaspoon salt Camera
2 cups zucchini
slices
Camera
1 ¼ cups lentils
dried
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½ cup onions Camera
2 cloves garlic Camera
1 tablespoon beef stock
instant
Camera
1 teaspoon cumin Camera
1 wedges lemon * Camera
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

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

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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?
 

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