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Ingredientes
- 3 c. Water
- 8 ounce Dry lentils (1 1/4C)
- 2 med Potatoes, peel, 1-in cubes
- 1 med Onion, minced
- 1 stalk celery, minced
- 2 x Cloves garlic, fine chop
- 1 Tbsp. Finely snipped parsley
- 1 Tbsp. Instant beef bouillon
- 1 tsp Salt
- 1 tsp Grnd cumin
- 2 med Zucchini, 1/2-in slices Lemon wedges
Direcciones
- 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 till lentils are almost tender, about 30 min. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook till potatoes are tender, about 20 min. Stir in zucchini. Cover and cook till zucchini is tender, 10 to 15 min. Serve with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.02g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 628mg | 26% |
| Potassium 1203mg | 34% |
| Total Carbs 54.44g | 15% |
| Dietary Fiber 20.8g | 69% |
| Sugars 4.63g | 3% |
| Protein 17.95g | 29% |
