*  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







                  - - - - - - - - - - - - - - - - - -

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