Lentil Casserole Recipe
Ingredients
| Lentils | 1 Cup (16 tbs), rinsed | |
| 1/2 cup uncooked long grain white or brown rice | ||
| Water | 3 Cup (16 tbs) | |
| 1/4 cup butter or vegetable oil | ||
| Onion | 1 , chopped | |
| Carrots | 2 , grated | |
| 1/2 medium-sized cabbage, grated | ||
| Green bell pepper | 1/2 To taste, sliced | |
| Salt | 1 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Bay leaves | 2 | |
| 2 tablespoons cornstarch or arrowroot | ||
| Dry bread crumbs | 1/2 Cup (16 tbs) | |
| 1 cup Cheddar or jack shredded cheese | ||
| 1 cup seasoned tomato sauce or spaghetti sauce | ||
| 1/2 cup shredded Cheddar or mozzarella cheese | ||
Directions
Combine lentils, rice and water in a saucepan. Bring to a boil, then reduce heat and simmer covered for 40 minutes.
Heat butter or vegetable oil in a large skillet. Add vegetables, salt, garlic powder, nutmeg and bay leaves and saute for 5 minutes. Remove bay leaves.
In a large bowl, toss cornstarch or arrowroot with bread crumbs and 1 cup shredded cheese. Add cooked lentil mixture and sauteed vegetables. Mix well.
Turn into an oiled 9 x 13-inch baking pan. Pour seasoned tomato or spaghetti sauce over top. Sprinkle with 1/2 cup shredded cheese.
Bake at 350° F. for 30 minutes.
Heat butter or vegetable oil in a large skillet. Add vegetables, salt, garlic powder, nutmeg and bay leaves and saute for 5 minutes. Remove bay leaves.
In a large bowl, toss cornstarch or arrowroot with bread crumbs and 1 cup shredded cheese. Add cooked lentil mixture and sauteed vegetables. Mix well.
Turn into an oiled 9 x 13-inch baking pan. Pour seasoned tomato or spaghetti sauce over top. Sprinkle with 1/2 cup shredded cheese.
Bake at 350° F. for 30 minutes.
Chef
