*  Exported from  MasterCook  *
 
                            Middle Eastern Stew
 
 Recipe By     :  Betty Crocker Healthy Eating 1996 - #113
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
 
 
 
 
 
 
 
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 NOTES : Source:  Betty Crocker Healthy Eating 1996 - #113
        
        Diabetic Choices:  2 Bread Choices, 1 Vegetable Choice
        
        1 Serving = 180 Calories, 1g fat, 190mg sodium, 8g dietary fibre, 
        13g protein