POTATO-LENTIL STEW

Potato-Lentil Stew image

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

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 14

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

Steps:

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 : Calories 295 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1478mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 16g fiber), Protein 15g protein.