Potato Lentil Stew

By learen

Ingredients

• 1 large onion, chopped
• 2 med carrots, chopped
• 2 t olive oil
• 4 t chili powder
• 3 garlic cloves, minced
• 3 t ground cumin
• 1 t dried oregano
• 1 carton (32oz) vegetable broth
• 3/4 c dried lentils, rinsed
• 2 cans(10 oz ea)diced tomatoes and green chilies
• 3 1/2 c frozen cubed hash brown potatoes, thawed
• 1 can (16oz)kidney beans, rinsed and drained
• 1/2 t salt
• 1/4 t pepper

Details

Servings 6

Preparation

Step 1

In a Dutch oven, saute onion and carrots in oil for 3 min. Add the chili powder, garlic, cumin and oregano, cook 1 min longer.

Stir in broth and lentils. Bring to a boil; Reduce heat; cover and simmer for 18-22 min or until lentils are tender.

Stir in the tomatoes, potatoes, kidney beans, salt and pepper. Return the stew to a boil.

Reduce the heat; cover and simmer 10-15 min longer or until potatoes are tender.