Potato-Lentil Stew
Jam-packed 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
- 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
Reviews
This is a descent stew. I'm in the process of moving, so I'm trying to use up my pantry items as well as find fast things to cook. This met both criteria; however, I'm not sure if I would make again. I ate a lot of hot sauce with mine. I felt like it need an extra kick.
Good Recipe !!!
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Too spicy for my family. Would try it again with less heat. Used a hearty dollop of sour cream to cool it down.
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Loved the recipe.
At first my husband didn't like it real well. But he next day he decided it was very good.
This was very easy to make and full of flavor. Definitely will make again.
Awesome soup! We made it while stranded in the house during a snowstorm. Definately will make it again. Yum!
I would definitely make this again...so much flavor, this is going to be a regular in my house for sure. I didn't have tomato and chiles but used diced tomatoes and olive oil. I added a little green pepper, but not much. It was so very tasty. And so filling!