Ingredients:
4 medium yukon gold potatoes, peeled and cut into 1 inch cubes
5 cups water
1 (8 ounce) cans tomato sauce
1 cup dried lentils
1 small onions, chopped
2 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon black pepper
1/8 teaspoon saffron
1 (8 ounce) cans kidney beans
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.