Southwest Potato Lentil Stew |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Another lentil favorite in our home, even with the kiddos! Originally from the Lean, Luscious, and Meatless cookbook. I use less onion and usually add in a bit of cumin and ground flax, and typically shred the carrots as they cook down more and 'disguise' a little better for the kids. Great winter night stew! Ingredients:
1/2 cup lentils, uncooked |
2 medium potatoes, in small cubes |
1 cup chopped/shredded carrot |
1/2-1 cup chopped onion |
1/4 cup chopped celery leaves |
2 cloves garlic, minced |
2 cups tomato juice |
3/4 cup water |
2 teaspoons chili powder (or more!) |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
salt and pepper |
Directions:
1. Combine everything in lg pan and mix well.
2. Bring to boil, reduce heat to low.
3. Simmer, covered, 40-45 min, or until veggies are tender, stirring occasionally.
4. Thin with water if you prefer a more'soup-like' consistency.
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