Tex-Mex Lentils

Recipe from Southern Living

More 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tex-Mex Lentils Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy