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Ingredients

• ! C green lentils (washed and picked over for any little stones)
• 2 medium carrots, peeled, split and diced
• 1 nice-sized zucchini (about 8 oz), split and cubed
• 2 Tbs finely chopped parsley
• 2 Tbs olive oil
• 1 Tbs sweet butter
• 1 tsp ground cumin
• 1 onion, diced
• 3 leeks (about 8oz) (white part mostly, washed well, then sliced)
• 1 stalk celery, diced (a stalk with leaves is fine!)
• 2 cloves garlic, crushed
• 2 lemons, juiced (seeds and pulp discarded)
• 2 potatoes, peeled and cubed
• sea salt & black pepper to taste
• 4 - 6 C vegetable broth (TIP: a little wiggle room here - the lentils will take up more liquid after the initial water soak, however, the vegetables will also release some liquid, especially after you add salt. The final dish should is a stew, not a soup, so you want to monitor the amount of liquid.)

Description

I Began Making This Dish In The 1970s And It Has Evolved Since Then Into A Great Winter Favorite. This Will Surprise You With Both It's Sweet, True Vegetable Flavors And Just The…

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