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Potato-Lentil Stew

 Potato-Lentil Stew
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
6 ServingsPrep: 20 min. Cook: 40 min.

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

Directions

  • 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.
  • 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).

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Potato-Lentil Stew (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.