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Lentil and Vegetable Stew (Mjeddrah)
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
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 or 5 servings
Middle Eastern Recipes
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