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Indian lentil & vegetable stew (mjeddrah)

Yield: 4 Servings

Ingredients:

• 3 c Water
• 8 oz Dried lentils (1 1/4C)
• 2 md Potatoes peel
• 1-in cubes
• 1 md Onion chopped
• 1 Stalk celery chopped
• 2 Cloves garlic fine chop
• 1 tb Finely snipped parsley
• 1 tb Instant beef bouillon
• 1 ts Salt
• 1 ts Ground cumin
• 2 md Zucchini
• 1/2-in slices

Instructions:

Lemon wedges 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.

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