A very yummy chili type stew that I grew up with. Nothing's better than delicous flavour in a short amount of time. The red lentils become part of the stew's base, in effect thickening it. This stew is excellent served with cornbread. Originally from "Fast Fixin' Kid's Recipes".

Ingredients

4 serv.

tomato juice↗2 cups
(19 ounce) can garbanzo beans, undrained (chickpeas)↗1
water↗1 cup
medium potato, peeled and chopped↗1
dried red lentils, rinsed and drained↗1⁄2 cup
medium carrot, cut into 1 " strips↗1
minced dried onion↗1 tablespoon
chili powder↗2 teaspoons
beef bouillon or 1 teaspoon vegetarian beef bouillon powder↗1 teaspoon

Step-by-step instructions

1
Combine all ingredients in a large saucepan.
2
Bring to boil, reduce heat.
3
Cover and simmer 30 minutes, or till lentils are tender.
4
Stir occasionally.

Source: food.com

Original recipe ↗

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