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Mexican Lentil Stew


  • 2 cups one package uncooked green lentils, rinsed
  • 4 cups water
  • 2 teaspoons bouillon
  • 1-2 bay leaves
  • 1 small onion
  • 3 carrots
  • 2-3 stalks celery
  • 1 28 ounce can diced tomatoes
  • 1 lime
  • Fresh cilantro
  • To Taste:
  • Salt
  • Pepper
  • Cumin
  • Turmeric
  • Chili Powder
  • Cayenne Pepper


  • In a blender, add carrots, celery, onion, bouillon and 2 cups of water and puree/liquefy.
  • Pour mixture into pot, add remaining water and bay leaves and bring to a boil.
  • Add lentils, cover pot, and reduce heat to low.
  • Simmer for about 15 minutes, stirring occasionally.
  • Add diced tomatoes and juice.
  • Add salt, pepper, cumin, chili powder, cayenne pepper, and turmeric to taste.
  • Continue to simmer another 20-30 minutes or until the lentils become soft, stirring occasionally. If the broth becomes absorbed before the lentils reach the desired softness, add more water as needed.
  • When lentils have reached desired tenderness, remove from heat and stir in fresh cilantro and lime juice to suit your taste. I used almost a whole lime because I like the tangy flavor it adds, but it may have been a little too strong for a few palettes.
  • Garnish with a few more cilantro leaves before serving, and enjoy!