| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Indian |
Vegetables, Stews, East/orient |
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 |
|
|
Lemon wedges |
INSTRUCTIONS
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.
Submitted By "PAUL A. MEADOWS" <AG441@CCN.CS.DAL.CA> On TUE, 2 JAN 1996
174908 ~0400
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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