Monday Night Bean and Potato Stew

• 4 medium yukon gold potatoes, peeled and cut into 1 inch cubes
• 5 cups water
• 1 (8 ounce) can tomato sauce
• 1 cup dried lentils
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons cumin
• 12 teaspoon black pepper
• 18 teaspoon saffron
• 1 (8 ounce) can kidney beans

1. Boil potatoes in 5 cups of liberally salted water until just tender, about 5 minutes.
2. Meanwhile, in a small saucepan, saute onion and garlic in a little olive oil until browned a bit.
3. Set aside.
4. Return to the potatoes: while still boiling, add tomato sauce, lentils, cumin, black pepper, and saffron.
5. Add browned onions and garlic; lower heat and simmer covered for 30 minutes or until lentils are tender but not mushy.
6. Stir in kidney beans, heat through, correct seasoning, and serve.

gold potatoes, water, tomato sauce, dried lentils, onion, garlic, cumin, black pepper, saffron, kidney beans

Taken from www.food.com/recipe/monday-night-bean-and-potato-stew-80636 (may not work)