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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Jam-packed with nutritious veggies, this hearty main-dish soup makes a rib-sticking meatless meal the whole family will love. Serve with a crusty loaf of bread and dinnerâs done! Krista Goodwin - Ypsilanti, Michigan Ingredients:
1 large onion, chopped |
2 medium carrots, chopped |
2 teaspoons olive oil |
4 teaspoons chili powder |
3 garlic cloves, minced |
3 teaspoons ground cumin |
1 teaspoon dried oregano |
1 carton (32 ounces) vegetable broth |
3/4 cup dried lentils, rinsed |
2 cans (10 ounces each) diced tomatoes and green chilies |
3-1/2 cups frozen cubed hash brown potatoes |
1 can (16 ounces) kidney beans, rinsed and drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer.
2. Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 20 to 22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender. Yield: 6 servings (2-1/2 quarts).
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