Potato-Lentil Stew Recipe
Jam-packed with nutritious veggies, this hearty main-dish soup makes a rib-sticking meatless meal the whole family will love. Serve with a crusty loaf of bread and dinner's done! Krista Goodwin - Ypsilanti, Michigan
This recipe is:
Contest Winning
6 Servings
Prep: 20 min. Cook: 40 min.
Ingredients
1 large onion, chopped
2 medium carrots, chopped
2 teaspoons Crisco® Pure 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 until tender. 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).
Nutrition Facts: 1-2/3 cups equals 295 calories, 2 g fat (trace saturated fat), 0 cholesterol, 1,478 mg sodium, 56 g carbohydrate, 16 g fiber, 15 g protein.
Potato-Lentil Stew published in Simple & Delicious March/April 2010, p37
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
No comments:
Post a Comment