Tex-Mex Lentils

Recipe from

Southern Living


3 1/2 cups dried lentils
7 cups water
1 (16-ounce) can Mexican-style stewed tomatoes, undrained
2 (6-ounce) cans tomato paste
1/2 cup uncooked bulghur wheat
2 tablespoons chili powder
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 garlic cloves, pressed
1 medium onion, chopped
1 tablespoon red wine vinegar
Shredded taco cheese blend


Bring lentils and 7 cups water to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 minutes.

Add tomatoes and next 8 ingredients; cover reduce heat, and simmer, stirring occasionally, 1 hour.

Stir in vinegar; sprinkle each serving with cheese.

November 1999
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