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mexican lentil and herb stew

(1 rating)
tipsyculinaryqueen avatar
Recipe by
Jennifer Darden
@tipsyculinaryqueen
Virginia Beach, VA

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.

►
(1 rating)
prep time 35 Min
cook time 50 Min

Ingredients For mexican lentil and herb stew

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

How To Make mexican lentil and herb stew

  • 1
    Heat oil in a large Dutch oven or other soup pan over medium heat.
  • 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.
  • 3
    Season vegetables with salt and pepper and saute until slightly tender. They will continue to cook when the other ingredients are added.
  • 4
    Deglaze pan with 1/2 of wine. Cook down for about 3 or 4 minutes.
  • 5
    Rinse and drain peas.
  • 6
    Pour chicken stock and peas into pan. Cook about 10 minutes.
  • 7
    Add tomatoes, soup, tomato paste, and more salt and pepper to taste.
  • 8
    Pour in the rest of the wine and cook uncovered until peas are tender, about 45 minutes to one hour.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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