Mexican Lentil And Herb Stew Recipe

Name: Mexican Lentil And Herb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 green bell pepper; 1 onion medium; 1/4 teaspoon salt; 1/2 teaspoon red pepper flakes; 3/4 cup dry white wine I used MacMurray chardonnay 1/2 to deglaze and 1/2 added at the end; 2 pints peas fresh or frozen crowder, or other lentil, but not canned; 14 1/2 ounces chicken stock; 14 1/2 ounces tomatoes Mexican style; 2 cans tomato basil soup Progresso; 1 teaspoon cumin; 1 teaspoon dried basil; 1 teaspoon dried oregano I used a mixture of Italian and Cuban; 1 tablespoon tomato paste

Servings: persons

1 tablespoon olive oil
1 green bell pepper
1 onion medium
1/4 teaspoon salt
1/2 teaspoon red pepper flakes
3/4 cup dry white wine I used MacMurray chardonnay 1/2 to deglaze and 1/2 added at the end
2 pints peas fresh or frozen crowder, or other lentil, but not canned
14 1/2 ounces chicken stock
14 1/2 ounces tomatoes Mexican style
2 cans tomato basil soup Progresso
1 teaspoon cumin
1 teaspoon dried basil
1 teaspoon dried oregano I used a mixture of Italian and Cuban
1 tablespoon tomato paste

1
Heat oil in a large Dutch oven or other soup pan over medium heat.
2
Add dried herbs and stir around. It only takes about 30 to 60 seconds.
3
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.
4
Season vegetables with salt and pepper and saute until slightly tender. They will continue to cook when the other ingredients are added.
5
Deglaze pan with 1/2 of wine. Cook down for about 3 or 4 minutes.
6
Rinse and drain peas.
7
Pour chicken stock and peas into pan.
8
Cook about 10 minutes.
9
Add tomatoes, soup, tomato paste, and more salt and pepper to taste.
10
Pour in the rest of the wine and cook uncovered until peas are tender, about 45 minutes to one hour.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 green bell pepper, 1 onion medium, 1/4 teaspoon salt, and more.

Yes, Mexican Lentil And Herb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Lentil And Herb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions