Southwest Potato Lentil Stew

Another lentil favorite in our home, even with the kiddos! Originally from the "Lean, Luscious, and Meatless" cookbook. I use less onion and usually add in a bit of cumin and ground flax, and typically shred the carrots as they cook down more and 'disguise' a little better for the kids. Great winter night stew!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄2 cup lentils, uncooked
• 2  medium potatoes, in small cubes
• 1  cup  chopped/shredded carrot
• 1⁄2-1  cup  chopped onion
• 1⁄4 cup  chopped celery leaves
• 2  cloves garlic, minced
• 2  cups tomato juice
• 3⁄4 cup water
• 2  teaspoons chili powder (or more!)
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
•  salt and pepper

Directions

1. Combine everything in lg pan and mix well.
2. Bring to boil, reduce heat to low.
3. Simmer, covered, 40-45 min, or until veggies are tender, stirring occasionally.
4. Thin with water if you prefer a more'soup-like' consistency.