Monday Night Bean and Potato Stew |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I created this soup one night when I was craving something warm, healthy and comforting, but a little different. This is a simple, hearty soup flavored with cumin and saffron; the broth is made rich and nutritious by using the potato cooking water. It's excellent served with a little yogurt or sour cream on the side, or with some cheesy garlic bread. Ingredients:
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 |
1/2 teaspoon black pepper |
1/8 teaspoon saffron |
1 (8 ounce) can kidney beans |
Directions:
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.
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