Recipe - Lentil And Vegetable Stew

3 cup Water
8 ounce Dried lentils (about 1 1/4
C)
2 md Potatoes, peeled & cut in 1"
Cubes
1 md Onion chopped
1 Stalk celery chopped
2 Cloves garlic finely
Chopped
1 tablespoon Finely snipped parsley
1 tablespoon Instant beef bouillon
1 teaspoon Salt
1 teaspoon Ground cumin
2 md Zucchini cut into
One half inch
Slices
Lemon wedges

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. Serve with lemon wedges.

Recipe By :

From: The Thorderson Home thor@alinc.Cdate: Mon, 18 Mar 1996 14:41:49
~0700

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini