Submitted by: EL
Prep Time: 20 Minutes
Cook Time: 0 Seconds
Servings: 6
A Middle Eastern stew which can be served over lemony brown rice or quinoa - a side of Greek yogurt brings up the protein count for vegetarians - a good thing, right? Canned lentils may be used for quicker cooking or dried which takes about an hour to soften them. I use dried in this recipe
6 c. water
1 c. lentils
1 c. green beans
3 lrg. tomato
1 c. cabbage
2 med. carrot
1 zucchini
1 tsp. sea salt
1/2 tsp. black pepper
1 tsp. cinnamon
1/2 tsp. ground cumin
2 c. white quinoa
Combine water and lentils in a large skillet or saucepan over high heat, then lower the heat to medium. Skim off foam. Cover and simmer until lentils are tender, about 1 hour.
Add green beans to lentils along with the rest of the vegetables. Cook until all vegetables are tender about 25 minutes.
Add the seasonings. Cook for 5 more minutes.
Serve over 1/2 cup brown rice or quinoa or with a slice of Ezekiel bread.
Good to bring to work next day for lunch. Enjoy!
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