Robust Vegetable Stew Recipe
Summary
Ingredients
| Garbanzo beans | 1 Can (10oz), drained | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Potato | 2 Cup (16 tbs), cubed | |
| Carrot | 2 Cup (16 tbs), diced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Lentils | 1/2 Cup (16 tbs), dried | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Water | 2 1/4 Cup (16 tbs) | |
| Beef broth | 1 Can (10oz), undiluted | |
| 1/4 cup Burgundy or other dry red wine | ||
| 1 tablespoon low-sodium Worcestershire sauce | ||
| Chili powder | 2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Cheddar Cheese | 1/2 Cup (16 tbs) | |
Directions
Combine first 15 ingredients in a Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 1 hour or until lentils are tender.
Ladle stew into individual bowls; sprinkle each serving with 1 tablespoon cheese.
Garnish with chopped fresh cilantro, if desired.
Bring to a boil; cover, reduce heat, and simmer 1 hour or until lentils are tender.
Ladle stew into individual bowls; sprinkle each serving with 1 tablespoon cheese.
Garnish with chopped fresh cilantro, if desired.
Chef
