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Potato-Lentil Stew Recipe
Potato-Lentil Stew Recipe photo by Taste of Home

Potato-Lentil Stew Recipe

Read Reviews (11)
4.63 11
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Jam-packed with nutritious veggies, this hearty main-dish soup makes a rib-sticking meatless meal the whole family will love. Serve with a crusty loaf of bread and dinner’s done! Krista Goodwin - Ypsilanti, Michigan
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 6 servings

Ingredients

  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 teaspoons olive oil
  • 4 teaspoons chili powder
  • 3 garlic cloves, minced
  • 3 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 carton (32 ounces) vegetable broth
  • 3/4 cup dried lentils, rinsed
  • 2 cans (10 ounces each) diced tomatoes and green chilies
  • 3-1/2 cups frozen cubed hash brown potatoes
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-2/3 cups equals 295 calories, 2 g fat (trace saturated fat), 0 cholesterol, 1,478 mg sodium, 56 g carbohydrate, 16 g fiber, 15 g protein.

Directions

  1. In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer.
  2. Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 20 to 22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender. Yield: 6 servings (2-1/2 quarts).
Originally published as Potato-Lentil Stew in Simple & Delicious March/April 2010, p37

Nutritional Facts

1-2/3 cups equals 295 calories, 2 g fat (trace saturated fat), 0 cholesterol, 1,478 mg sodium, 56 g carbohydrate, 16 g fiber, 15 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Potato-Lentil Stew(11)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 12, 2013

Good Recipe !!!

MY REVIEW
Reviewed Mar. 13, 2013

Too spicy for my family. Would try it again with less heat. Used a hearty dollop of sour cream to cool it down.

MY REVIEW
Reviewed Oct. 21, 2012

Loved the recipe.

MY REVIEW
Reviewed Feb. 9, 2012

At first my husband didn't like it real well. But he next day he decided it was very good.

MY REVIEW
Reviewed Jan. 20, 2012

This was very easy to make and full of flavor. Definitely will make again.

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