Recipe - Middle Eastren Stew

3 cup Water
2 cup 1" potato cubes
One half cup Celery
1 tablespoon Parsley
1 teaspoon Salt
2 cup Zucchini slices
1 One fourth cup Dried lentils
One half cup Onion
2 Cloves garlic
1 tablespoon Instant beef bouillon
1 teaspoon Cumin
1 Lemon wedges

heat water and lentils til boiling in 4 qt. dutch oven. reduce heat. Cover
and cook til lentils are almost tender, about 30 min. stir in potatoes, dry
bouillon, salt and cumin. cover and cook til potatoes are almost tender,
about 20 min. Stir in zucchini; cover and cook til zucchini is tender 10
15 min. Serve with lemon wedges. 110 cal 0g fat.

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