Indian Lentil & Vegetable Stew (Mjeddrah)
Description
This Indian soup features Water, Dried lentils (1 1/4C, Potatoes, peel, -in cubes. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Lemon wedges Lentils come in a rainbow of colors: red, yellow, orange, green and brown.
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Choose any of them for this vegetable stew.
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Heat water and lentils to boiling in Dutch oven.
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Reduce heat.
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Cover and cook until lentils are almost tender, about 30 minutes.
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Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin.
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Cover and cook until potatoes are tender, about 20 minutes.
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Stir in zucchini.
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Cover and cook until zucchini is tender, 10 to 15 minutes.
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Serve with lemon wedges
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 308.8kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.5g3%
- Cholesterol 2.9mg1%
- Sodium 4899.1mg205%
- Total Carbohydrate 54.2g19%
- Dietary Fiber 18.5g74%
- Sugars 6.5g
- Protein 21.3g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
12in, 14c, 1in, ampamp, baking, beef, boiling, bouillon, celery, chop, chopped, cubes, cumin, dried, fine, finely, garlic, ground, indian, instant
