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Vegetable Lentil Stew

Vegetable Lentil Stew
By Judy Bennett on Tuesday, February 11, 2014 at 11:37am

4 cups V-8 juice or tomato juice
2 cans (14 oz) stewed tomatoes
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
2 medium carrots, thinly sliced
2 medium potatoes, cubed
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup lentils
2 tbsp parsley, minced
2 tbsp chili powder
2 tsp dried basil
1 tsp garlic powder
1 tsp ground cumin
1 pkg (10 oz) frozen chopped spinach, thawed

Topping:
1/2 cup sour cream
1/2 cup plain yogurt
2 tbsp snipped chives
In a Dutch oven, combine all ingredients except spinach and topping. Bring to a boil. Reduce heat. Cover and simmer for 35 to 40 minutes, or until lentils and vegetables are tender. Stir in spinach. Heat through. Combine topping ingredients. Add a dollop on each serving.
Note: You can, of course, use your own canned vegetables if desired.

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