Mexican Lentil And Herb Stew

• 1 tablespoon olive oil
• 1 green bell pepper
• 1 onion medium
• 1/4 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 3/4 cup dry white wine I used MacMurray chardonnay 1/2 to deglaze and 1/2 added at the end
• 2 pints peas fresh or frozen crowder, or other lentil, but not canned
• 14 1/2 ounces chicken stock
• 14 1/2 ounces tomatoes Mexican style
• 2 cans tomato basil soup Progresso
• 1 teaspoon cumin
• 1 teaspoon dried basil
• 1 teaspoon dried oregano I used a mixture of Italian and Cuban
• 1 tablespoon tomato paste

1. Heat oil in a large Dutch oven or other soup pan over medium heat.
2. Add dried herbs and stir around. It only takes about 30 to 60 seconds.
3. Keep stirring so they don't burn. I add dried herbs at the beginning of recipes to release their oils and make them more aromatic.
4. Season vegetables with salt and pepper and saute until slightly tender. They will continue to cook when the other ingredients are added.
5. Deglaze pan with 1/2 of wine. Cook down for about 3 or 4 minutes.
6. Rinse and drain peas.
7. Pour chicken stock and peas into pan.
8. Cook about 10 minutes.
9. Add tomatoes, soup, tomato paste, and more salt and pepper to taste.
10. Pour in the rest of the wine and cook uncovered until peas are tender, about 45 minutes to one hour.

olive oil, green bell pepper, onion, salt, red pepper, white wine, pints peas, chicken, tomatoes, tomato basil soup, cumin, basil, oregano i, tomato paste

Taken from www.yummly.com/recipe/Mexican-Lentil-And-Herb-Stew-1665478 (may not work)