Recipe for Indian Lentil and Vegetable Stew (Mjeddrah) 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
3 cup Water
8 oz Dried lentils (1 1/4C)
2 med Potatoes, peel, 1-in cubes
1 med Onion, chopped
1 stalk celery, chopped
2 x Cloves garlic, fine chop
1 tbl Finely snipped parsley
1 tbl Instant beef bouillon
1 tsp Salt
1 tsp Ground cumin
2 med Zucchini, 1/2-in slices
Instructions:
Instructions: Lentils come in a rainbow of colors: red, yellow, orange, green and brown.

Choose any of them for this vegetable stew.

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.

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