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Lentil and Vegetable Stew
cups dried lentils (10 ounces), sorted and rinsed
medium potatoes, cut into 1-inch cubes (2 cups)
medium onion, chopped (1/2 cup)
medium stalk celery, chopped (1/2 cup)
cloves garlic, finely chopped
tablespoon chopped fresh parsley
teaspoons vegetable or beef bouillon granules
teaspoon ground cumin
medium zucchini, cut into 1/2-inch slices (4 cups)
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.
Try red lentils, they take less time to cook, and add a pretty color to the stew.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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