Categories: Soups/stews 
      Yield: 6 servings 
  
      3 c  Water 
      2 c  1" potato cubes 
    1/2 c  Celery 
      1 tb Parsley 
      1 ts Salt 
      2 c  Zucchini slices 
  1 1/4 c  Dried lentils 
    1/2 c  Onion 
      2    Cloves garlic 
      1 tb Instant beef bouillon 
      1 ts Cumin 
      1    Lemon wedges 
  
  heat water and lentils til boiling in 4 qt. dutch oven.  reduce heat. Cover 
  and cook til lentils are almost tender, about 30 min.  stir in potatoes, 
  dry bouillon, salt and cumin.  cover and cook til potatoes are almost 
  tender, about 20 min.  Stir in zucchini; cover and cook til zucchini is 
  tender 10 - 15 min.  Serve with lemon wedges. 110 cal 0g fat.