MEXICAN LENTIL SOUP WITH ROASTED GARLIC AND CHILIES
The roasted garlic adds a richness to the smoky heat of the chipotle peppers in this hearty(and yummy!) soup. It improves as the flavors delvelop, so go ahead and make it a day or two ahead! Adapted from Fields of Greens cookbook.
Provided by Sharon123
Categories Lentil
Time 2h5m
Yield 8-9 cups
Number Of Ingredients 18
Steps:
- To toast cumin (or coriander) seeds, place the whole seeds in a dry small skillet over low heat. Stir and shake until the seeds release their aroma and darken slightly, just a minute or two. Transfer to a bowl if you won't be grinding them right away, they will continue to cook if left in pan. Grind in a spice grinder or mortar and pestle.
- Sort and rinse the lentils and put them in a soup pot with the water, bay leaf, sage, and oregano. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15-20 minutes, until the lentils are tender. Remove the herbs.
- While the lentils are cooking, preheat the oven to 350*F. Rub the head of garlic with a little oil, place on a baking sheet, and roast for about 30 minutes, until soft. When the garlic has cooled, slice off the top of the head and squeeze the garlic out of its skin. Puree with the tomatoes in a blender or food processor and set aside.
- Heat the remaining oil in a large saucepan. Add the onion, 1/2 teaspoons salt, cumin, and dried oregano; saute over medium heat until the onion is soft, about 7-8 minutes. Add the carrot and peppers and saute until tender, about 5 minutes. Add the ancho chili powder and the chipotle puree, the pureed tomatoes, and 1 teaspoons salt; simmer for 10 minutes.
- Combine the lentils and their broth with the vegetables, cover and cook over low heat for 30 minutes. Add salt to taste. For more spice, add more ancho chili powder or chipotle puree to taste. Sprinkle in the fresh cilantro and oregano just before serving.
- Enjoy!
HEARTY VEGETARIAN LENTIL STEW
A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.
Provided by selms312
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 18
Number Of Ingredients 18
Steps:
- Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
- Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.6 g, Fat 0.6 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 659.8 mg, Sugar 7.5 g
MEXICAN GREEN CHILE STEW
This is my great grandfather, Reverend Philip Worth's recipe. He was a great pastor and served his congregation very well and very loyally at Beautiful Savior Lutheran Church in Chicago for many, many years. I have cooked this many times - but it always tasted better when my great gramps made it! It's easy to make, but the flavor would never make you think that!
Provided by michelle15
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
- Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 7.4 g, Cholesterol 115.7 mg, Fat 33.4 g, Fiber 1.7 g, Protein 32.4 g, SaturatedFat 11.4 g, Sodium 537.4 mg, Sugar 4 g
MEXICAN LENTIL STEW
cheap recipe! from "Budget Bytes" - http://budgetbytes.blogspot.com/2009/12/mexican-lentil-stew-923-recipe-077.html
Provided by ellie3763
Categories Stew
Time 30m
Yield 18 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, bring the 2 cups of lentils and 4 cups of water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
- While the lentils are cooking, begin the stew. Finely dice the onions and cook over medium heat in 2 Tbsp of olive oil. While the onions begin to cook, finely dice the garlic and add to the pot. While the onions and garlic cook, finely chop the celery and then add to the pot.
- Cook the onions, garlic and celery until they are soft but not brown. Add the cans of diced tomatoes, vegetable broth, turmeric, cumin, chili powder and the hot sauce. Continue to cook over medium heat until hot.
- At this point, the lentils should have absorbed the water and become soft. Add the lentils and any remaining water to the soup mixture. Stir well and slightly mash using the back of your spoon.
- Once the entire mixture is hot, add a handful of chopped cilantro and taste test to see if you want any more heat (hot sauce) or salt and pepper.
- You can either add the juice of lime to the pot or serve the bowls of stew with a wedge of lime. I like the wedge of lime because it makes for a pretty presentation and that way people can choose whether or not they want it.
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