Title: Middle Eastern Stew
Categories: Stew Ethnic Main
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 |
| | | Lemon wedges |
Heat water and lentils until boiling in 4 qt. dutch oven. Reduce heat.
Cover and cook until lentils are almost tender, about 30 minutes. Stir in
potatoes, dry bouillon, salt and cumin. Cover and cook until potatoes are
almost tender, about 20 minutes. Stir in zucchini. Cover and cook until
zucchini is tender, 10 to 15 minutes. Serve with lemon wedges.