Potato-Lentil Stew

• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 teaspoons olive oil
• 4 teaspoons chili powder
• 3 garlic cloves, minced
• 3 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 carton (32 ounces) vegetable broth
• 3/4 cup dried lentils, rinsed
• 2 cans (10 ounces each) diced tomatoes and green chilies
• 3-1/2 cups frozen cubed hash brown potatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. 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.
2. 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.

onion, carrots, olive oil, chili powder, garlic, ground cumin, oregano, vegetable broth, dried lentils, tomatoes, potatoes, kidney beans, salt, pepper

Taken from www.tasteofhome.com/recipes/potato-lentil-stew/ (may not work)