Recipe for Lentil and Vegetable Stew

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
3 cup	Water
8 oz	Dried lentils (about 1 1/4 C)
2 med	Potatoes, peeled & cut in 1"
	Cubes
1 med	Onion -- chopped
1 stalk	celery -- chopped
2 x	Cloves garlic -- finely
	Chopped
1 tbl	Finely snipped parsley
1 tbl	Instant beef bouillon
1 tsp	Salt
1 tsp	Ground cumin
2 med	Zucchini -- cut into
1/2 x	-inch
	Slices

Instructions:

Instructions: 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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