Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | large | Onion, chopped | 2 | medium | Carrot, chopped | 2 | teaspoons | olive oil | 4 | teaspoons | chili powder | 3 | clove | garlic minced | 3 | teaspoons | Spices, ground cumin | 1 | teaspoon | oregano | 8 | cups | chicken broth, fat free, Health Valley | 3/4 | cup | dry lentils | 10 | ounces | diced tomatoes and green chiles can | 2 | medium (2-1/4" to 3-1/4" dia.) | potato, diced | 2 | medium (2-1/4" to 3-1/4" dia.) | potato, diced | 2 | cups | Kidney beans, dark red, canned (16oz drained) | 1/2 | teaspoon | salt | 1/4 | teaspoon | black pepper |
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Steps
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Sequence
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Step
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| 1 | In dutch oven, saute onion and carrots in oil until tender. Addd the chili poder, garlic, cumin and oregano; cook 1 minute longer. | 2 | Stir in broth and lentils. Bring to a boil. reduce heat; cover and simmer for 18 - 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. |
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