Easy Lentil and Bean Stew
This vegetarian dish is hearty enough that everyone can enjoy it.
- 1 large can whole tomatoes, cut up or crushed tomatoes, do not drain (28 oz)
- 1 can garbanzo beans or chick peas, do not drain (15 oz)
- 2 cups diced potatoes, peeled and uncooked
- 1 cup dry lentils, sorted, rinsed, and drained
- 1 cup thinly sliced carrots
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 3-6 Tbsp chili powder
- 1 tsp garlic salt
- water, as needed
In a 4 quart Dutch oven or soup pot, combine all ingredients; mix well. Bring to a boil and reduce heat to just a simmer. Add more water if soup is too thick.
Cover and simmer for 45-55 minutes, or until vegetables and lentils are tender. Add salt and pepper to taste. Makes 5 servings. Enjoy!