Name: Potato-Lentil Stew
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 chiles -; 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 -; Minced fresh oregano, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Potato-Lentil Stew

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 chiles -

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

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

13. 1/2 teaspoon salt -

14. 1/4 teaspoon pepper -

15. Minced fresh oregano, optional -

How to cook deliciously - Potato-Lentil Stew

1. Stage

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. Stage

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. If desired, garnish with oregano.