Potato-Lentil Stew

Name: Potato-Lentil Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings (2-1/2 quarts).
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

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

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.

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.

Originally published as Lentil Potato Stew in Simple & Delicious March/April 2010

Reviews

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Average Rating:

rwippel

Sep 10, 2014

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.
Britto Home

Sep 12, 2013

Good Recipe !!!
teri396

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.
rkj620

Oct 21, 2012

Loved the recipe.
carolclev

Feb 9, 2012

At first my husband didn't like it real well. But he next day he decided it was very good.
cm13

Jan 20, 2012

This was very easy to make and full of flavor. Definitely will make again.
Nick's Loving Wife

Oct 22, 2011

Awesome soup! We made it while stranded in the house during a snowstorm. Definately will make it again. Yum!
tastilicious

Oct 16, 2011

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!
d3putydawg

Mar 3, 2011

Delicious and hearty! Diced tomatoes with green chilies are quite hot, I usually use one can with and one without the chilies. Also have substituted chicken broth for the veg broth since that's what I had on hand.
jpsluis

Apr 6, 2010

Easy to make, add a salad and some rolls you are all set.