Indian Lentil & Vegetable Stew (Mjeddrah) Ingredients
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
Indian Lentil & Vegetable Stew (Mjeddrah) Directions
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
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