Lentil and Vegetable Stew

 

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

• 1 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.
• 2 Stir in remaining ingredients except zucchini and lemon. Cover and simmer about 10 minutes or until potatoes are tender.
• 3 Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is crisp-tender. Serve stew with lemon wedges.