mexican lentil and herb stew

Name: Mexican Lentil And Herb Stew
Prep time: 35 min
Cook time: 50 min
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

(1 RATING)

31 Pinches 1 Photo

Jennifer Darden

Virginia Beach, VA

Updated on Mar 30, 2013

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.

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Food, flavor, and spirits pairing for this hearty stew is lentils, tomatoes, chardonnay, cumin, basil, and oregano

prep time 35 Min

cook time 50 Min

method ---

yield

Ingredients

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

How To Make mexican lentil and herb stew

Step 1

Heat oil in a large Dutch oven or other soup pan over medium heat.

Step 2

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.
Step 3

Season vegetables with salt and pepper and saute until slightly tender. They will continue to cook when the other ingredients are added.
Step 4

Deglaze pan with 1/2 of wine. Cook down for about 3 or 4 minutes.
Step 5

Rinse and drain peas.
Step 6

Pour chicken stock and peas into pan. Cook about 10 minutes.
Step 7

Add tomatoes, soup, tomato paste, and more salt and pepper to taste.
Step 8

Pour in the rest of the wine and cook uncovered until peas are tender, about 45 minutes to one hour.
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