Best Mexican Lentil Stew Recipes

Mexican Lentil Stew image

Provided by ellie3763

Categories Stew

Time 30m

Yield 18 cups, 12 serving(s)

Number Of Ingredients 13

2 cups dried red lentils
2 tablespoons olive oil
1 medium onion
3 stalks celery
4 garlic cloves
2 (14 1/2 ounce) cans fire roasted diced tomatoes
4 cups vegetable broth
1/4 teaspoon turmeric
1/4 teaspoon cumin
1 teaspoon chili powder
10 -15 dashes hot sauce
1 medium lime
1 handful cilantro

Steps:

In a medium pot, bring the 2 cups of lentils and 4 cups of water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
While the lentils are cooking, begin the stew. Finely dice the onions and cook over medium heat in 2 Tbsp of olive oil. While the onions begin to cook, finely dice the garlic and add to the pot. While the onions and garlic cook, finely chop the celery and then add to the pot.
Cook the onions, garlic and celery until they are soft but not brown. Add the cans of diced tomatoes, vegetable broth, turmeric, cumin, chili powder and the hot sauce. Continue to cook over medium heat until hot.
At this point, the lentils should have absorbed the water and become soft. Add the lentils and any remaining water to the soup mixture. Stir well and slightly mash using the back of your spoon.
Once the entire mixture is hot, add a handful of chopped cilantro and taste test to see if you want any more heat (hot sauce) or salt and pepper.
You can either add the juice of lime to the pot or serve the bowls of stew with a wedge of lime. I like the wedge of lime because it makes for a pretty presentation and that way people can choose whether or not they want it.

Mexican Lentil And Herb Stew image

Provided by Jennifer Darden @tipsyculinaryqueen

Categories Bean Soups

Number Of Ingredients 14

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.