Lentil Stew

A few days ago we had pot roast. We'd eaten what we wanted of the leftovers, so I used what was left in this lentil stew. I got a recipe from All recipes and changed it to suit my needs. Here's what I ended up with, and it was tasty:

Lentil Beef Stew

2 cups dry lentils

2-3 peeled and cubed potatoes

4-6 peeled and cubed carrots

1/2 to 1 onion, diced

2-4 cloves of minced garlic

1 tbsp. olive oil

2 qt. beef stock

2 tbsp. cumin

salt to taste

1 12 oz. can of V8

1 15 oz. can of petite diced tomatoes

any leftover meat you'd like to add

1. Saute onions and garlic in olive oil (just for a little bit)

2. Add everything else

3. Cook until lentils, potatoes, and carrots are tender (45 minutes to 1 hour)

4. For best results, serve with corn bread. Yum!