Lentils And Spanish Rice Enchiladas

Unless God is our Father, we are orphans. But God’s own Son has become our Older Brother. He comes through His Spirit, with His Father, to live with us. The Holy Spirit dwells in our lives, making us a suitable dwelling place to receive the Father and the Son! As a consequence, by the Spirit we learn that we are not abandoned and unloved, but rather that we are loved by the Father, by the Son, and lovingly cared for by the Holy Spirit (John 14:21).

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Dairy	Spanish	Main dish, Ovo-lacto	15	Enchiladas

INGREDIENTS

1		Box Spanish Quick Brown Rice
1/2	c	Lentils
2	c	Water
2	c	Grated cheese
16	oz	Enchilada sauce
15		Corn tortillas, moistened

INSTRUCTIONS

Prepare contents of box according to package directions.  Cook  lentils
in the 2 cups of water and drain off excess water.  (Note:  lentils and
rice will cook in the same amount of time).  Mix the rice  and lentils
and place 2 tablespoons full in each tortilla and roll.  Place in a 9 x
13 pan and cover with enchilada sauce.  Sprinkle with  cheese and place
in oven for 20 minutes at 300 F.  Source: Arrowhead Mills "Quick Brown
Rice" tri-fold Copyright 1987  Arrowhead Mills, Inc.  (Reprinted with
permission) Electronic format  courtesy of: Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

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