Lentil And Bean Stew - cooking recipe
Ingredients
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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
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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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