Title: Middle Eastren Stew
Categories: Ethnic Soup
Yield: 6 Servings
| 3 | c | Water |
| 2 | c | 1" potato cubes |
| 1/2 | c | Celery |
| 1 | tb | Parsley |
| 1 | ts | Salt |
| 2 | c | Zucchini slices |
| 1 1/4 | c | Dried lentils |
| 1/2 | c | Onion |
| 2 | | Cloves garlic |
| 1 | tb | Instant beef bouillon |
| 1 | ts | 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.