3 cup water
8 oz dried lentils (1 1/4c)
2 medium potatoes, peel, 1-in cubes
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, fine chop
1 tbsp finely snipped parsley
1 tbsp instant beef bouillon
1 tsp salt
1 tsp ground cumin
2 medium zucchini, 1/2-in slices
1 lemon wedges
A Recipe for
Indian Lentil & Vegetable Stew (Mjeddrah)
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Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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Chemicals, n: Noxious substances from which modern foods are made. |
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This Recipe for Indian Lentil & Vegetable Stew (Mjeddrah) is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Indian Lentil & Vegetable Stew (Mjeddrah) from the recipe cookbook of Recipes-to-go (Bean)
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A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
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A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
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When one has tasted watermelon he knows what the angels eat. |
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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
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.
Serves: 4
Indian Lentil & Vegetable Stew (Mjeddrah) Recipe brought to you by Recipes To-Go