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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A very yummy chili type stew that I grew up with. Nothing's better than delicous flavour in a short amount of time. The red lentils become part of the stew's base, in effect thickening it. This stew is excellent served with cornbread. Originally from Fast Fixin' Kid's Recipes . Ingredients:
2 cups tomato juice |
1 (19 ounce) can garbanzo beans, undrained (chickpeas) |
1 cup water |
1 medium potato, peeled and chopped |
1/2 cup dried red lentils, rinsed and drained |
1 medium carrot, cut into 1 strips |
1 tablespoon minced dried onion |
2 teaspoons chili powder |
1 teaspoon beef bouillon or 1 teaspoon vegetarian beef bouillon powder |
Directions:
1. Combine all ingredients in a large saucepan.
2. Bring to boil, reduce heat.
3. Cover and simmer 30 minutes, or till lentils are tender.
4. Stir occasionally.
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