Mexican Lentil And Herb Stew

Jennifer Darden


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 vote
35 Min
50 Min


1 Tbsp
olive oil
green bell pepper, chopped
medium onion, chopped
1/4 tsp
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(s)
progresso tomato basil soup
1 tsp
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


  • 1Heat oil in a large Dutch oven or other soup pan over medium heat.
  • 2Add 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.
  • 3Season vegetables with salt and pepper and saute until slightly tender. They will continue to cook when the other ingredients are added.
  • 4Deglaze pan with 1/2 of wine. Cook down for about 3 or 4 minutes.
  • 5Rinse and drain peas.
  • 6Pour chicken stock and peas into pan. Cook about 10 minutes.
  • 7Add tomatoes, soup, tomato paste, and more salt and pepper to taste.
  • 8Pour in the rest of the wine and cook uncovered until peas are tender, about 45 minutes to one hour.

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About Mexican Lentil And Herb Stew