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Potato-Lentil Stew Recipe

  • 6servings
  • 60minutes
  • 295calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 2 medium carrots, chopped

  3. 2 teaspoons olive oil

  4. 4 teaspoons chili powder

  5. 3 garlic cloves, minced

  6. 3 teaspoons ground cumin

  7. 1 teaspoon dried oregano

  8. 1 carton (32 ounces) vegetable broth

  9. 3/4 cup dried lentils, rinsed

  10. 2 cans (10 ounces each ) diced tomatoes and green chilies

  11. 3-1/2 cups frozen cubed hash brown potatoes, thawed

  12. 1 can (16 ounces) kidney beans, rinsed and drained

  13. 1/2 teaspoon salt

  14. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Potato-Lentil Stew Recipe photo by Taste of Home 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.

  2. Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 18-22 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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