Robust Vegetable Stew
|Canned garbanzo beans||15 Ounce, drained (1 Can)|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Peeled cubed potato||2 Cup (32 tbs)|
|Diced carrot||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Dried lentils||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Water||2 1⁄4 Cup (36 tbs)|
|Canned no salt beef broth||13 3⁄4 Ounce, undiluted (1 Can)|
|Burgundy/Other dry red wine||1⁄4 Cup (4 tbs)|
|Low sodium worcestershire sauce||1 Tablespoon|
|Chili powder||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Dried whole oregano||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Shredded 40% less fat cheddar cheese||2 1⁄4 Ounce (1/2 Cup Plus 1 Tablespoon)|
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.