I recently made a pot of Mexican lentil stew based on Food.com’s recipe, but of course I did a bunch of substitutions and modifications. For one thing, I used green lentils instead of red, mainly because green lentils are much cheaper and I usually have them on hand. Also, instead of cooking the lentils separately from the onions, celery, and carrots, I pureed the vegetables in water with some bouillon (note: I have an Osterizer blender that only has two speeds, so I am not sure if it is technically pureed. The veggies get obliterated into an orange-y broth base.)
Anyway, I cooked the lentils in that broth mixture added to water, plus a large can of diced tomatoes (with juice), spices and a couple of bay leaves.
The fresh cilantro and lime are added at the end and really bring on the WOW factor. This is a great meal for spring and summertime.