Lentil And Vegetable Stew Recipe
Summary
DishSoup
Ingredients
| Water | 3 Cup (16 tbs) | |
| Lentils | 8 Ounce, dried | |
| 2 medium potatoes, cut into 1-inch cubes | ||
| Onion | 1 Medium, chopped | |
| Stalk celery | 1 , chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 1 tablespoon finely snipped parsley | ||
| 1 tablespoon instant beef bouillon | ||
| Salt | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| 2 medium zucchini, cut into 1/2-inch slices | ||
| Lemon wedges | ||
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.
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.
Chef
