Middle Eastren Stew -

2 c

1" potato cubes

1/2 c Celery

1 tb Parsley

1 ts Salt

2 c Zucchini slices

1 1/4 c Dried lentils

1/2 c Onion

2 Cloves garlic

1 tb Instant beef bouillon

1 ts Cumin

1 Lemon wedges

4 qt. dutch oven. reduce heat. Cover and cook til lentils are almost tender, about 30 min. stir in potatoes, dry bouillon, salt and cumin. cover and cook til potatoes are almost tender, about 20 min. Stir in zucchini; cover and cook til zucchini is tender

10 - 15 min. Serve with lemon wedges.

110 cal

0g fat.