Lentil And Bean Stew - cooking recipe

Ingredients
    1 (28 oz.) can whole tomatoes, cut up (undrained)
    1 (15 oz.) can black beans (undrained)
    1 (15 oz.) can garbanzo beans (undrained)
    2 c. uncooked cubed potatoes
    1 c. dry lentils, rinsed
    1 c. sliced carrots
    1/2 c. chopped onion
    1/2 c. chopped green or red pepper
    3 to 6 tsp. chili powder
    1 tsp. garlic
Preparation
    In a 4-quart Dutch oven, combine all ingredients.
    Mix well. Bring to a boil.
    Reduce heat; cover and simmer 45 to 55 minutes or until vegetables and lentils are tender.
    Serves 8.

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