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Lentil Stew
Lentils are an inexpensive, fat-free source of protein. You can add meat, carrots, or anything you like to this, but this version, served with the lemon wedges for garnish, has 0 grams of fat (well, OK, it actually has a little over half a gram).

(6 Servings)

3 cups water
1¼ cup dried lentils (about 8 oz.)
2 cups cubed potatoes (two medium potatoes cut into 1-inch cubes)
½ cup chopped onion (1 medium onion, chopped)
½ cup chopped celery (about 1 stalk)
2 cloves garlic, finely chopped
1 tablespoon fresh parsley, chopped
1 tablespoon beef bouillon granules
¼ teaspoon salt
1 teaspoon ground cumin
2 cups sliced zucchini (about 2 medium)
lemon wedges for garnish

Heat water and lentils to boiling in a nonstick 4-quart Dutch oven; reduce heat. Cover and cook about 30 minutes or until lentils are almost tender.

Stir in the remaining ingredients EXCEPT the zucchini and lemon wedges. Cover and cook about 20 minutes or until potatoes are tender. Stir in the zucchini slices and cook for another 10-15 minutes. Garnish with lemon wedges.

Calories
175
Protein (g)
12.5
Cholesterol (mg)
0
Fat (g)
0.6
Carbs (g)
30
Sodium (mg)
132



Calories from:
Fat
2.9%
Carbs
68.4%
Protein
28.7%

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