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
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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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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