Southwest Potato Lentil Stew Food
POTATO-LENTIL STEW
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
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.
SOUTHWEST VEGETARIAN LENTIL SOUP
Even self-avowed carnivores won't miss the meat in this zippy dish. It's chock-full of healthy ingredients that will keep you feeling satisfied. -Laurie Stout-Letz, Bountiful, Utah
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 6 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 8-10 hours or until lentils are tender. Sprinkle with tofu, olives and green onions.
Nutrition Facts : Calories 278 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1385mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 13g fiber), Protein 17g protein.
HAMBURGER LENTIL POTATO TOMATO STEW
Like most stews, this dish is a little on the homely-looking side, but very tasty, filling, and easy to pull together. The ingredient amounts listed are the ones I use, but as long as there's an appropriate amount of liquid, everything's flexible, go crazy. The listed recipe makes roughly 4 cups of finished stew, which in my house is two dinner portions and one or two smaller lunch portions. Leave out the beef and substitute vegetable stock for a vegetarian dish.
Provided by rya1842
Categories Stew
Time 1h30m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Chop onions and carrots.
- Brown beef, then add onions and garlic; saute for a few minutes.
- Add carrots, tomato sauce, diced tomatoes, stock, dry lentils, paprika, curry powder, pepper, bay leaves.
- Bring to a boil, then simmer on medium for 30 minutes.
- Meanwhile, peel and dice potato into 1/2 inch chunks.
- Add potatoes. Add water if necessary to prevent burning, but not so much it won't boil off. Aim for stew, not soup!
- Simmer 45 minutes more or until liquid is absorbed and vegetables are tender.
Nutrition Facts : Calories 470.1, Fat 10.3, SaturatedFat 3.8, Cholesterol 38.6, Sodium 1572.1, Carbohydrate 66.4, Fiber 20.6, Sugar 12.5, Protein 30.4
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