Print Recipe

Lentil and Vegetable Stew (Mjeddrah)

Ingredients

  • 3 cups water
  • 8 ounces dried lentils (1 1/4 cups)
  • 2 medium potatoes, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon minced parsley
  • 1 tablespoon instant beef bouillon
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 medium zucchini, cut into 1/2-inch slices
  • Lemon wedges

Instructions

  1. Heat water and lentils to boiling in Dutch oven; reduce heat. Cover and cook until lentils are almost tender, about 30 minutes.
  2. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook until potatoes are tender, about 20 minutes.
  3. Stir in zucchini; cover and cook until zucchini is tender, 10 to 15 minutes.
  4. Serve with lemon wedges.

Yield: 4 or 5 servings


Recipe Goldmine

Join our Facebook group




Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.