Tex-Mex Lentils

Name: 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

13 ingredients

3 steps

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

Directions

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.