Lentil and Vegetable Stew

By Hklbrries

Ingredients

• 8 oz dried lentils
• 3 1/2 cups water
• 3 medium potatoes, cut into 1 inch cubes
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp finely snipped parsley
• 1 tbsp instant beef bouillon
• 1 tsp salt
• 1 tsp ground cumin
• 2 medium zucchini, cut into 1/2 inch slices
• Lemon wedges

Preparation

Step 1

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.