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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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.
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