Monday Night Bean and Potato Stew

Total Time
Prep 20 mins
Cook 40 mins

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 Nutrition


  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.


Most Helpful

This was wonderful, and very inexpensive! I changed it slightly, just because I had more of some things on hand and wanted to use them up. I used double the water, double the potatoes, double the lentils, tripled the onions, and used my own kidney beans, cooked from scratch. As for the spices, I added curry powder, ground coriander, and give it a bit more East Indian flavor. I also added carrots and didn't end up using the tomatoes. All in all, the full soup pot cost me maybe two dollars max, and made three meals! As a single mom, I'm always looking for ways to feed the kiddos on a budget, and this definitely did the trick. I served the stew in a big bowl, with a scoop of basmati rice on top, and a big chunk of homemade bread alongside it. What a treat! Thanks for posting this great recipe!

Sylvie Fortin January 18, 2004

This smells fantastic, its still cooking and I know it will taste good. I added the carrots like some others have suggested and used tomato paste instead of sauce.

j.a.c.k. May 23, 2009

Thanks for the inspiration -- this recipe was great even though I didn't follow it exactly! Using the cooking water as a broth was a great idea. I doubled the onion, tripled the garlic, substituted tomato paste for tomato sauce and chickpeas for kidney beans, and omitted the saffron. I added carrots, halved the cumin, and added 1/2 t. ground ginger and 1/8 t. cayenne pepper. This was a very thick soup, almost like a stew. It was easy to make, healthy, & tastes wonderful.

bekbek June 19, 2004

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