Monday Night Bean And Potato Stew
I created this soup one night when i was craving something warm, healthy and comforting, but a little different. This is a simple, hearty soup flavored with cumin and saffron; the broth is made rich and nutritious by using the potato cooking water. It's excellent served with a little yogurt or sour cream on the side, or with some cheesy garlic bread.
Steps
Boil potatoes in 5 cups of liberally salted water until just tender , about 5 minutes.
Meanwhile , in a small saucepan , saute onion and garlic in a little olive oil until browned a bit.
Set aside.
Return to the potatoes: while still boiling , add tomato sauce , lentils , cumin , black pepper , and saffron.
Add browned onions and garlic.
Lower heat and simmer covered for 30 minutes or until lentils are tender but not mushy.
Stir in kidney beans , heat through , correct seasoning , and serve.
Ingredients
yukon gold potatoes, water, tomato sauce, dried lentils, onion, garlic, cumin, black pepper, saffron, kidney beans