Chicken lentil casserole^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils |
| 4 | cups | Cold water |
| ⅔ | cup | Green onions, minced |
| 1 | tablespoon | Parsley, minced |
| 2 | cloves | Garlic, minced |
| ½ | Sweet red pepper, diced | |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
| ¼ | cup | Tomato puree, no salt added |
| 1 | cup | Chicken, cooked and diced |
| ⅛ | teaspoon | Black pepper |
Directions
Wash lentils and soak overnight in cold water. Drain, saving 2 cups.
Simmer lentils and vegetables until tender. Combine cornstarch and water and add to pan along with tomato puree, cooked chicken and black pepper. Cook, stirring, until it boils and is thick.
Per serving: Calories: 286 Protein: 28g Carbohydrates: 38g Fat: 2g Sodium: 58mg Cholesterol: 30mg
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-20-95