3 c Water
8 oz Dried lentils (about 1 1/4
C) 2 md Potatoes, peeled & cut in 1″
Cubes 1 md Onion — chopped
1 Stalk celery — chopped
2 Cloves garlic — finely
Chopped 1 tb Finely snipped parsley
1 tb Instant beef bouillon
1 t Salt
1 t Ground cumin
2 md Zucchini — cut into
1/2 -inch
Slices Lemon wedges
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. Recipe By : From: The Thorderson Home <thor@alinc.Cdate: Mon, 18 Mar 1996 14:41:49 -0700