3 cup water
8 oz dried lentils (about 1 1/4
1 c)
2 medium potatoes, peeled & cut in 1
1 cubes
1 medium onion -- chopped
1 stalk celery -- chopped
2 cloves garlic -- finely
1 chopped
1 tbsp finely snipped parsley
1 tbsp instant beef bouillon
1 tsp salt
1 tsp ground cumin
2 medium zucchini -- cut into inch
1 slices
1 lemon wedges
Directions
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
Servings: 4 servings
Lentil & Vegetable Stew Recipe brought to you by Recipe Ideas
Categories: Bean; Dutch Oven; Soup; Stew; Vegetable
The History of Recipes
We are able to follow the history of meal recipes way back into ancient history, at least as far back as early Egypt, and possibly even further than that. In practice though, generally, these ancient records were just very simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to historians is a series of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts detailing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were separated into starters, entrees and desserts, something we still use today. Aspicius recounts how the ancient Romans made use of many herbs, including a few that will be familiar to modern cooks for example basil, rue and dill. As we move on, we have two recipe books which were published in the 14th Century ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian curry that is familiar to us all today, but rather descriptions of the types of food on the menus of the rich and wealthy people of those days. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from the East, such as parsley and basil. These new culinary innovations was responsible for an outbreak in recipe books, most of which are now in private collections. During the following few hundred years, the rich families of Europe competed to serve up the most extravagent meals, and as a result cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing the recipes of their peers. By the time we get to the 1900s, cooking publications are in great demand, mostly as a result of increased literacy, more free time and having more money. |
We hope you enjoy this Lentil & Vegetable Stew recipe.
