Middle Eastern Stew

Ingredients: 3 cups water

1 1/4 cups lentils -- dried, sorted and

-- rinsed (10 oz.) 2 cups potatoes -- cut into 1" cubes

1/2 cup onions -- chopped

1/2 cup celery -- chopped

2 cloves garlic -- chopped

1 tablespoon parsley

1 tablespoon beef bouillon granules -- reduced sodium

1 teaspoon cumin -- ground

1/2 teaspoon salt -- optional

4 cups zucchini -- cut into 1/2 inch

-- slices (2 med.) Lemon wedges

Directions: Heat water and lentils to boiling in nonstick Dutch oven; reduce heat. Cover and simmer about 30 minutes or until lentils are almost tender.

Stir in potatoes, onion, celery, garlic, parsley, bouillon granules, cumin and salt. Cover and simmer about 20 minutes or until potatoes are tender. Stir in zucchini. Cover and simmer 10 to 15 minutes or until zucchini is tender. Serve with lemon wedges.

Serves 6