An easy Potato-Lentil Stew.
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Serves
6
Ingredients
- 1 Large Onion, Chopped
- 2 Medium Carrots, Chopped
- 2 tsp Olive Oil
- 4 tsp Chilie Powder
- 3 Garlic Cloves, Minced
- 3 tsp Ground Cumin
- 1 tsp Dried Oregano
- 32 oz Vegetable Broth
- ¾ cup Dried Lentles, Rinsed
- 20 oz Diced Tomatoes and Green Chilies
- 3½ cup Potatoes, Chopped
- 16 oz Kidney Beans, Rinsed and Drain
- ½ tsp Salt
- ¼ tsp Pepper
Directions
- In a Dutch oven, sauté onion in oil until translucent.
- Add potatoes and carrots, cover, and cook until browned, about 5 minutes.
- Add chili powder, garlic, cumin, and oregano; cook for 1 minute longer.
- Stir in broth and lentils.
- Bring to a boil. Reduced heat; cover and simmer for 18 to 22 minutes or until lentils and potatoes are tender.
- Stir in the tomatoes, potatoes, kidney beans, salt, and pepper. Return the stew to a boil.
- Reduce the heat; cover the stew and simmer for 10 to 15 minutes longer or until potatoes are tender.
