How To make 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