Yield: 6 servings
|1 cup||Lentils; dried|
|\N \N||Garlic clove; chopped|
|\N \N||Celery stalks; chopped|
|28 ounces||Tomato; canned|
|1 teaspoon||Dill weed|
|3 cups||Rice; cooked|
|1 cup||Bread crumbs|
Recipe by: The McDougall Plan Cover lentils with water, bring to a boil, cover, simmer over low heat about 1-1½ hours until tender.
Drain liquid, reserving ½ cup.
Heat ¼ c water in large pot, add onion, garlic and celery. Cook over medium-low heat until tender, about 15 minutes. Add tomatoes, drained lentils, ½ c lentil water, cooked rice and dill weed. Mix well.
Using a 3 quart casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice mixture into the casserole. Sprinkle the rest of the crumbs over the top. Bake at 350F for 45 minutes.
HELPFUL HINT: This may be made ahead of time and cooked when cold.
Add 15 minutes to oven cooking time. FROM The Mcdougall Plan From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Submitted By BOBBI ZEE On 04-16-95