Tex-Mex Lentils

Ingredients

• 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

Preparation

1. Bring lentils and 7 cups water to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 minutes.
2. Add tomatoes and next 8 ingredients; cover reduce heat, and simmer, stirring occasionally, 1 hour.
3. Stir in vinegar; sprinkle each serving with cheese.