Indian Lentil And Vegetable Stew (Mjeddrah) Recipe

Name: Indian Lentil And Vegetable Stew (Mjeddrah)
Ingredients: 3 c. Water; 8 ounce Dry lentils (1 1/4C); 2 med Potatoes, peel, 1-in cubes; 1 med Onion, minced; 1 stalk celery, minced; 2 x Cloves garlic, fine chop; 1 Tbsp. Finely snipped parsley; 1 Tbsp. Instant beef bouillon; 1 tsp Salt; 1 tsp Grnd cumin; 2 med Zucchini, 1/2-in slices Lemon wedges

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $0.90 view details

3 c. Water
8 ounce Dry lentils (1 1/4C)
2 med Potatoes, peel, 1-in cubes
1 med Onion, minced
1 stalk celery, minced
2 x Cloves garlic, fine chop
1 Tbsp. Finely snipped parsley
1 Tbsp. Instant beef bouillon
1 tsp Salt
1 tsp Grnd cumin
2 med Zucchini, 1/2-in slices Lemon wedges

Directions

Lentils come in a rainbow of colors: red, yellow, orange, green and brown.
Choose any of them for this vegetable stew.
Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and cook till lentils are almost tender, about 30 min. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook till potatoes are tender, about 20 min. Stir in zucchini. Cover and cook till zucchini is tender, 10 to 15 min. Serve with lemon wedges.

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Amount Per Serving	%DV
Serving Size 449g
Recipe makes 4 servings
Calories 292
Calories from Fat 9	3%
Total Fat 1.02g	1%
Saturated Fat 0.18g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 628mg	26%
Potassium 1203mg	34%
Total Carbs 54.44g	15%
Dietary Fiber 20.8g	69%
Sugars 4.63g	3%
Protein 17.95g	29%

Indian Lentil And Vegetable Stew (Mjeddrah) Recipe

Ingredients