Potato-Lentil Stew
TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 6 servings (2-1/2 quarts).
Jampacked with veggies, this main-dish soup equals a meal the whole family will love. Serve with a loaf of your favorite bread and dinner’s done! —Krista Goodwin, Ypsilanti, Michigan
Ingredients
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1 large onion, chopped
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2 medium carrots, chopped
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2 teaspoons olive oil
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4 teaspoons chili powder
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3 garlic cloves, minced
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3 teaspoons ground cumin
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1 teaspoon dried oregano
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1 carton (32 ounces) vegetable broth
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3/4 cup dried lentils, rinsed
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2 cans (10 ounces each) diced tomatoes and green chiles
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3-1/2 cups frozen cubed hash brown potatoes
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1 can (16 ounces) kidney beans, rinsed and drained
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Minced fresh oregano, optional
Directions
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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.
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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. If desired, garnish with oregano.
Nutrition Facts
1-2/3 cups: 295 calories, 2g fat (0 saturated fat), 0 cholesterol, 1478mg sodium, 56g carbohydrate (6g sugars, 16g fiber), 15g protein.
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