Yield: 4 Servings
|1 \N||Clove garlic; minced|
|1 teaspoon||Chili powder|
|1 cup||Chopped tomatoes|
|1 dash||Cayenne pepper|
|1 \N||Green onion; chopped|
|1 cup||Shredded (ff) cheese|
From: "P.K. Placko" <pkp@...>
Date: Thu, 18 Jul 1996 11:26:08 -0700 Also, here's a recipe I tried the other night from the Vegetarian Times Cookbook. It was fast, easy, very flavorful, and even my 12-year-old loved it! (I'll have to refrain from making it every other night! <G>) Bring lentils and water to a boil in a saucepan. Reduce heat and simmer for 1 to 1½ hours until tender. Add tomatoes, onion, garlic, chili powder, and cayenne.
Place in a baking dish and bake, covered, for 20 minutes at 350 degrees.
Sprinkle cheese on top and bake, uncovered, 5 minutes more or until cheese melts.
Personal notes: The lentils cooked a lot faster than an hour, and I had to keep adding more water. I used onion and garlic chives instead of the green onion and garlic for a milder flavor. We had corn on the cob and a green salad with it and it was great.
fatfree digest V96 #199
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .