This stew was so hearty and full of flavor. The lentils were perfectly cooked. If you have never tried lentils, this is a very good recipe to try.
Ingredients
1 medium onion, chopped
3 medium carrots, chopped
2 tsp olive oil
4 tsp chili powder
2 tsp minced garlic
1 tsp dried oregano
1 carton (32 ounces) vegetable broth
3/4 cup dried lentils, rinsed
1 large can crushed tomatoes
3-1/2 c frozen cubed hash brown potatoes, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1/2 tsp salt
1/4 tsp pepper
3 medium carrots, chopped
2 tsp olive oil
4 tsp chili powder
2 tsp minced garlic
1 tsp dried oregano
1 carton (32 ounces) vegetable broth
3/4 cup dried lentils, rinsed
1 large can crushed tomatoes
3-1/2 c frozen cubed hash brown potatoes, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1/2 tsp salt
1/4 tsp pepper
Directions
In a Dutch oven, saute onion and carrots in oil until tender. Add the chili powder, garlic, 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.
In a Dutch oven, saute onion and carrots in oil until tender. Add the chili powder, garlic, 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.
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