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Middle Eastern Stew
Recipe By : Betty Crocker Healthy Eating 1996 - #113
Serving Size : 6 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
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Ingredients:
3 cups water
1 1/4 cups lentils -- dried, sorted and
-- rinsed (10 oz.)
2 cups potatoes -- cut into 1" cubes
1/2 cup onions -- chopped
1/2 cup celery -- chopped
2 cloves garlic -- chopped
1 tablespoon parsley
1 tablespoon beef bouillon granules -- reduced sodium
1 teaspoon cumin -- ground
1/2 teaspoon salt -- optional
4 cups zucchini -- cut into 1/2 inch
-- slices (2 med.)
Lemon wedges
Directions:
Heat water and lentils to boiling in nonstick Dutch oven; reduce heat.
Cover and simmer about 30 minutes or until lentils are almost tender.
Stir in potatoes, onion, celery, garlic, parsley, bouillon granules,
cumin
and salt. Cover and simmer about 20 minutes or until potatoes are
tender.
Stir in zucchini. Cover and simmer 10 to 15 minutes or until zucchini
is
tender. Serve with lemon wedges.
Serves 6
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NOTES : Source: Betty Crocker Healthy Eating 1996 - #113
Diabetic Choices: 2 Bread Choices, 1 Vegetable Choice
1 Serving = 180 Calories, 1g fat, 190mg sodium, 8g dietary fibre,
13g protein
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