Lentil casserole

Yield: 4 Servings

Measure Ingredient
1 cup Lentils
1 Clove garlic; minced
2 cups Water
1 teaspoon Chili powder
1 cup Chopped tomatoes
1 dash Cayenne pepper
1 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, .

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