*  Exported from  MasterCook  *

                           Middle Eastern Stew

Recipe By     : Betty Crocker Healthy Eating 1996 - #113
Serving Size  : 6    Preparation Time :0:00
Categories    : Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      c             Water
   1 1/4  c             Dried lentils -- sorted, rinsed
   2      c             Potatoes -- cubed 1"
     1/2  c             Onions -- chopped
     1/2  c             Celery -- chopped
   2      cl            Garlic -- chopped
   1      tb            Parsley
   1      tb            Low-sodium beef bouillon
                        - granules
   1      ts            Ground cumin
     1/2  ts            Salt (optional)
   4      c             Zucchini (2 md) -- sliced 1/2"
                        Lemon wedges

Heat water and lentils to boiling in nonstick Dutch oven; reduce
heat. Cover and simmer about 30 minutes or until lentils are almost
tender.

Stir in potatoes, onion, celery, garlic, parsley, bouillon granules,
cumin, and salt. Cover and simmer about 20 minutes or until potatoes
are tender. Stir in zucchini. Cover and simmer 10 to 15 minutes or
until zucchini is tender. Serve with lemon wedges.

Yield: 6 Servings


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