Monday Night Bean and Potato Stew Recipe

Name: Monday Night Bean and Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium yukon gold potatoes, peeled and cut into 1 inch cubes; 5 cups water; 1 (8 ounce) can tomato sauce; 1 cup dried lentils; 1 small onion, chopped; 2 cloves garlic, minced; 2 teaspoons cumin; ½ teaspoon black pepper; ⅛ teaspoon saffron; 1 (8 ounce) can kidney beans

Servings: persons

4 medium yukon gold potatoes, peeled and cut into 1 inch cubes
5 cups water
1 (8 ounce) can tomato sauce
1 cup dried lentils
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons cumin
½ teaspoon black pepper
⅛ teaspoon saffron
1 (8 ounce) can kidney beans

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.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium yukon gold potatoes, peeled and cut into 1 inch cubes, 5 cups water, 1 (8 ounce) can tomato sauce, 1 cup dried lentils, and more.

Yes, Monday Night Bean and Potato Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Monday Night Bean and Potato Stew

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