1 (28 oz) can of whole tomatoes, undrained, cut up
1 (15 oz) can garbanzo beans (chick peas), undrained
2 cups cubed peeled potatoes
1 cup dry lentils, sorted, rinsed and drained
1 cup thinly sliced carrots
½ cup chopped onions
½ cup green bell pepper
3 to 6 tsp chili powder
1 tsp garlic salt
1. In a 4-quart saucepan or Dutch oven, combine all ingredients; mix well. Bring to a boil.
2. Reduce heat; cover and simmer 45 to 55 minutes or until vegetables and lentils are tender.
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