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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 5 |
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This soup is both satisfying and wholesome. Thanks to Wanda Veazey for this recipe! Ingredients:
1 (28 ounce) can whole tomatoes (undrained, cut up) |
1 (15 ounce) can garbanzo beans (chickpeas, undrained) |
2 cups potatoes (cubed, peeled) |
1 cup dry lentils (sorted, rinsed, drained) |
1 cup carrot (thinly sliced) |
1/2 cup onion (chopped) |
1/2 cup green bell pepper (chopped) |
3 teaspoons chili powder (or more, depending on your liking) |
1 teaspoon garlic salt |
1 cup water (more or less to achieve desired consistency) |
Directions:
1. In 4 quart saucepan or Dutch oven, combine all ingredients; mix well.
2. Bring to a boil.
3. Reduce heat, cover, and simmer 45 to 55 minutes or until vegetables and lentils are tender.
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