Multi Lentil Persian Stew With Vegetables Dhansaak Recipes

LENTIL AND VEGETABLE STEW

Lentil and Vegetable Stew image

Hearty lentil and vegetable stew ready in 1 hour. Perfect for a tasty dinner!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 1/4 cups dried lentils (10 ounces), sorted and rinsed
3 cups water
2 medium potatoes, cut into 1-inch cubes (2 cups)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon chopped fresh parsley
4 teaspoons vegetable or beef bouillon granules
1 teaspoon ground cumin
2 medium zucchini, cut into 1/2-inch slices (4 cups)
Lemon wedges

Steps:

Heat lentils and water to boiling in 4-quart Dutch oven; reduce heat to low. Cover and simmer about 30 minutes or until lentils are almost tender.
Stir in remaining ingredients except zucchini and lemon. Cover and simmer about 10 minutes or until potatoes are tender.
Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is crisp-tender. Serve stew with lemon wedges.

Nutrition Facts : Calories 260, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 12 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1510 mg

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