| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Digest, Apr95, Aol, Fatfree |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils; dry |
| 1 |
lg |
Yellow onion; chopped |
| 1 |
|
Carrot; scrubbed & chopped |
| 1 |
sm |
Green pepper; chopped |
| 2 |
c |
Water |
| 2 |
c |
Tomato sauce; low-sodium |
| 1 |
tb |
Parsley; flakes |
| 1/4 |
ts |
Dried basil |
| 1/4 |
ts |
Garlic powder |
| 1 |
tb |
Soy sauce, low sodium |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
c |
Whole-wheat macaroni; uncook |
| 4 |
|
Corn tortillas; torn bite-si |
INSTRUCTIONS
Preparation Time: 1:50 Preheat the oven to 350 degrees. Cook the lentils,
onion, carrot, and green pepper in the water for 30 minutes. Add the tomato
sauce and seasonings to the pot and cook for 30 minutes longer. Stir in the
elbow macaroni and torn-up tortillas. Spoon into a casserole dish and bake
for 30 minutes.
From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan
to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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