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Tex-Mex Lentils

Tex-Mex Lentils

Southern Living NOVEMBER 1999

  • Yield: Makes 10 cups

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

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.

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Tex-Mex Lentils Recipe

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