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Lentil And Vegetable Stew

Global.Potpourri's picture
Ingredients
  Water 3 Cup (48 tbs)
  Dry lentils 8 Ounce
  Potatoes 2 Medium, cut into 1-inch cubes
  Onion 1 Medium, chopped
  Stalk celery 1 , chopped
  Garlic 2 Clove (10 gm), finely chopped
  Finely snipped parsley 1 Tablespoon
  Instant beef bouillon 1 Tablespoon
  Salt 1 Teaspoon
  Ground cumin 1 Teaspoon
  Zucchini 2 Medium, cut into 1/2-inch slices
  Lemon wedges 3
Directions

Heat water and lentils to boiling in Dutch oven; reduce heat.
Cover and cook until lentils are almost tender, about 30 minutes.
Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin.
Cover and cook until potatoes are tender, about 20 minutes.
Stir in zucchini; cover and cook until zucchini is tender, 10 to 15 minutes.

Recipe Summary

Dish: 
Soup

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