Ingredients
1 1/4
cups dried lentils (10 ounces), sorted and rinsed
3
cups water
2
medium potatoes, cut into 1-inch cubes (2 cups)
1
medium onion, chopped (1/2 cup)
1
medium stalk celery, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
tablespoon chopped fresh parsley
4
teaspoons vegetable or beef bouillon granules
1
teaspoon ground cumin
2
medium zucchini, cut into 1/2-inch slices (4 cups)
Lemon wedges
Preparation
Heat lentils and water to boiling in 4-quart Dutch oven; reduce heat to low. Cover and simmer about 30 minutes or until lentils are almost tender.
Stir in remaining ingredients except zucchini and lemon. Cover and simmer about 10 minutes or until potatoes are tender.
Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is crisp-tender. Serve stew with lemon wedges.
