3 c. water
1 1/4 c. dried lentils (about 8 oz.)
2 c. potatoes, 1-inch cubes (about 2 med.)
1/2 c. onion, chopped
2 cloves garlic, finely chopped
1 tbsp. beef bouillon granules
1 tsp. salt
1 tbsp. fresh parsley, finely chopped
1 tsp. ground cumin
2 c. zucchini, 1/2-inch slices
Lemon wedges

Heat water and lentils to boiling in nonstick 4-quart Dutch oven; reduce heat. Cover and cook about 30 minutes or until lentils are almost tender. Stir in remaining ingredients, except the zucchini and lemon wedges. Cover and cook about 20 minutes or until potatoes are tender. Stir in zucchini. Cover and cook 10 to 15 minutes or until zucchini is tender. Serve with lemon wedges. Makes 6 servings.