Ingredients
1 large onion, chopped2 medium carrots, chopped2 teaspoons olive oil4 teaspoons chili powder3 garlic cloves, minced3 teaspoons ground cumin1 teaspoon dried oregano1 carton (32 ounces) vegetable broth3/4 cup dried lentils, rinsed2 cans (10 ounces each) diced tomatoes and green chiles3-1/2 cups frozen cubed hash brown potatoes1 can (16 ounces) kidney beans, rinsed and drained1/2 teaspoon salt1/4 teaspoon pepper Minced fresh oregano, optional
Preparation
In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer.
Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 20 to 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. If desired, garnish with oregano.
