Vegetable Stew

Ingredients

• •3 cups water
• •2 cups potato, cut into 1 inch cubes
• •1/2 cup celery
• •1 tablespoon parsley
• •1 teaspoon salt
• •2 cups zucchini slices
• •1 1/4 cups dried lentils
• •1/2 cup onion
• •2 cloves garlic
• •1 tablespoon instant beef bouillon
• •1 teaspoon cumin
• •Lemon wedges

Directions

1. 1Heat water and lentils until boiling in a 4-quart Dutch oven. Reduce heat. Cover and cook until lentils are almost tender, which should take approximately 30 minutes.
2. 2Stir in potatoes, dry bouillon, salt and cumin. Cover and cook until the potatoes are almost tender. This should take approximately 20 minutes.
3. 3Stir in the zucchini. Cover and cook the stew for 10 to 15 minutes, or until the zucchini is tender.
4. 4Serve with lemon wedges.