| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils |
| 1 |
|
Clove garlic; minced |
| 2 |
c |
Water |
| 1 |
ts |
Chili powder |
| 1 |
c |
Chopped tomatoes |
| 1 |
ds |
Cayenne pepper |
| 1 |
|
Green onion; chopped |
| 1 |
c |
Shredded (ff) cheese |
INSTRUCTIONS
From: "P.K. Placko" <pkp@epix.net>
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 1 1/2 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, http://www.erols.com/hosey.
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