Lentil/macaroni bake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 28 | ounces | Tomatoes; canned, undrained, |
| ; diced | ||
| ½ | cup | Onion; chopped |
| 2 | Cloves garlic; finely minced | |
| 15 | ounces | Tomato sauce |
| ¼ | teaspoon | Black pepper |
| 1 | cup | Lentils |
| 1 | tablespoon | Parsley flakes |
| ½ | teaspoon | Basil leaves |
| 4 | ounces | Mushrooms; sliced |
| 2½ | cup | Water |
| 1 | cup | Macaroni |
| ½ | cup | Green peppers; chopped |
| 1 | cup | Water |
| ½ | cup | Celery; chopped |
Directions
Combine all ingredients in Dutch oven, except for macaroni and 1 c. water.
Bake, covered at 325 F. for 2 hours. Add macaroni and 1 c. water. Stir together and bake another 30-45 minutes.
Recipe by: Net
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