3       c            Water
   8       oz           Dried lentils (about 1 1/4
                        C)
   2       md           Potatoes, peeled & cut in 1"
                        Cubes
   1       md           Onion -- chopped
   1                    Stalk celery -- chopped
   2                    Cloves garlic -- finely
                        Chopped
   1       tb           Finely snipped parsley
   1       tb           Instant beef bouillon
   1       t            Salt
   1       t            Ground cumin
   2       md           Zucchini -- cut into
     1/2                -inch
                        Slices
                        Lemon wedges
  Heat water and lentils to boiling in Dutch oven.
  Reduce heat. Cover and cook until lentils are almost
  tender, about 30 minutes. Stir in potatoes, onion,
  celery, garlic, parsley, bouillon, salt and cumin.
  Cover and cook until potatoes are tender, about 20
  minutes. Stir in zucchini. Cover and cook until
  zucchini is tender, 10 to 15 minutes. Serve with lemon
  wedges.
  Recipe By     :
  From: The Thorderson Home <thor@alinc.Cdate: Mon, 18
  Mar 1996 14:41:49 -0700