Indian Lentil And Vegetable Stew (Mjeddrah)
ethnic, indian, soups, vegetables
3 cup water
8 oz dried lentils (1 1/4c)
2 medium potatoes, peel, 1-in cubes
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, fine chop
1 tablespoon finely snipped parsley
1 tablespoon instant beef bouillon
1 teaspoon salt
1 teaspoon ground cumin
2 medium zucchini, 1/2-in slices
1 lemon wedges
Lentils come in a rainbow of colors: red, yellow, orange, green and brown. Choose any of them for this vegetable stew.
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.
Yield: 4 servings