Categories: Lentils, Main Dish, Stew
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, thawed
- 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 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).