Lentil & Vegetable Stew Recipe

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Lentil & Vegetable Stew Ingredients

3 cup water
8 oz dried lentils (about 1 1/4
1 c)
2 medium potatoes, peeled & cut in 1
1 cubes
1 medium onion -- chopped
1 stalk celery -- chopped
2 cloves garlic -- finely
1 chopped
1 tbsp finely snipped parsley
1 tbsp instant beef bouillon
1 tsp salt
1 tsp ground cumin
2 medium zucchini -- cut into inch
1 slices
1 lemon wedges

A Recipe for
Lentil & Vegetable Stew

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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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Lentil & Vegetable Stew

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Lentil & Vegetable Stew Directions

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.

Recipe By :

From: The Thorderson Home <thor@alinc.Cdate: Mon, 18 Mar 1996 14:41:49
~0700

Serves: 4

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Lentil & Vegetable Stew Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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