Middle Eastern Stew

Serves: 5
WW Points: 4

Ingredients:
3 cups water
1 1/4 cups lentils (8 ounces)
2 cups water
2 cups cubed potatoes
1/2 cup onion
1/2 cup celery
2 cloves garlic
1 vegetable bouillon cube
WITH
1 cup boiling water
1 teaspoon salt
1 teaspoon cumin
1 cup sliced zucchini
1 lemon -- sliced into wedges

Instructions:
Cook 3 cups water and lentils until barely tender. Add vegetables and rest of ingredients, except lemon. Cook for 50 minutes on medium heat.

Place lemon wedges over stew on plate.

Nutritional Analysis:
Per Serving: 229 Calories; 1g Fat (3.2% calories from fat); 16g Protein; 43g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 584mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

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