Best Mexican Lentil And Herb Stew Recipes

LENTIL SOUP

Lentil Soup image

Your family will love this easy lentil soup so much, they'll be asking for a second serving! At home, my husband loves soups, and this lentil soup is one of his favorites (along with Chorizo Lentil Soup). It uses just a few simple main ingredients, but the end result is full of flavor!

Provided by Mely Martínez

Categories Soups

Time 35m

Number Of Ingredients 10

Ingredients

2 Tablespoons of olive oil
2/3 cups white onion (finely chopped)
1 large garlic clove (minced)
1½ cup of celery (finely cut (2 large stalks))
2/3 cups carrots (diced)
½ lb. Lentils (about 1-1/8 cup (well washed and rinsed))
6 cups of chicken broth*
2 sprigs of parsley (finely chopped)
Salt and pepper to taste.
Lime wedges to serve

Steps:

Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes over a medium heat.
Add the celery and carrots and cook for 10 minutes at a lower temperature.
Stir in the drained lentils, 6 cups of chicken broth, and the parsley. Bring to a boil and then reduce the heat to simmer. Cook for 25-30 minutes. Season the soup with salt and pepper. Remember, cooking time will depend on the lentil variitu you use for this recipe.
Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 245 kcal, Carbohydrate 31 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 1198 mg, Fiber 12 g, Sugar 3 g

MEXICAN LENTIL AND HERB STEW

Mexican Lentil And Herb Stew image

Until about 10 years ago I picked the kidney beans out of my chili, ate my New Year's bowl of Hoppin John with rice, hold the black eyed peas, didn't know black beans existed, & garbanzo beans were unidentified objects on the salad bar that I avoided. Now, I look for creative ways to mix, match, & mingle lentils into my recipes. Nothing warms you up on a frigid winter night like a big satisfying bowl of stew. This is a one pot hearty healthy dinner w/plenty for leftovers. I used crowder peas frozen fresh from the summer. You can use another bean such as great northern or black beans.

Provided by Jennifer Darden @tipsyculinaryqueen

Categories Bean Soups

Number Of Ingredients 14

Ingredients

1 tablespoon(s) olive oil
1 - green bell pepper, chopped
1 - medium onion, chopped
1/4 teaspoon(s) salt
1/2 teaspoon(s) red pepper flakes
3/4 cup(s) dry white wine (i used macmurray chardonnay) 1/2 to deglaze and 1/2 added at the end
2 pint(s) fresh or frozen crowder peas or other lentil (but not canned)
1-14.5 ounce(s) can chicken stock
1-14.5 ounce(s) can mexican style tomatoes
2 can(s) progresso tomato basil soup
1 teaspoon(s) cumin
1 teaspoon(s) dried basil
1 teaspoon(s) dried oregano (i used a mixture of italian and cuban)
1 tablespoon(s) tomato paste

Steps:

Heat oil in a large Dutch oven or other soup pan over medium heat.
Add dried herbs and stir around. It only takes about 30 to 60 seconds. Keep stirring so they don't burn. I add dried herbs at the beginning of recipes to release their oils and make them more aromatic.
Season vegetables with salt and pepper and saute until slightly tender. They will continue to cook when the other ingredients are added.
Deglaze pan with 1/2 of wine. Cook down for about 3 or 4 minutes.
Rinse and drain peas.
Pour chicken stock and peas into pan. Cook about 10 minutes.
Add tomatoes, soup, tomato paste, and more salt and pepper to taste.
Pour in the rest of the wine and cook uncovered until peas are tender, about 45 minutes to one hour.