Wednesday Lentil Casserole Recipe
Ingredients
| Lentils | 2 Cup (16 tbs) | |
| Water | ||
| Onion | 1 | |
| Garlic | 2 Clove (5gm) | |
| Bay leaf | 1 | |
| Ham slice | 6 | |
| Leftover chicken | 2 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Buttered crumbs topping | ||
| Parmesan cheese - topping | ||
Directions
GETTING READY
1. Soak the lentils overnight. Drain them well.
2. Cover with water.
3. Preheat oven to 350°
MAKING
4. Slit the onions in 2 places. In the slits insert garlic cloves.
5. Add bay leaf.
6. Simmer the lentils over low flame till they are tender.
7. Drain the excess water in a separate bowl. Discard onion and bay leaf.
8. In a casserole slowly layer 1/3 portion of the lentils, ham and then another 1/3 portion of lentils.
9. Layer stuffing and chicken.
10. Add 1/3 of the remaining lentils as topping.
11. Add chicken broth and reserve lentil liquid over the layered ingredients.
12. Cover the ingredients and bake for 30 minutes at 350°.
13. Remove the cober and top with cheese and crumbs.
14. Bake till crisp toppings.
SERVING
15. Serve Wednesday Lentil Casserole.
1. Soak the lentils overnight. Drain them well.
2. Cover with water.
3. Preheat oven to 350°
MAKING
4. Slit the onions in 2 places. In the slits insert garlic cloves.
5. Add bay leaf.
6. Simmer the lentils over low flame till they are tender.
7. Drain the excess water in a separate bowl. Discard onion and bay leaf.
8. In a casserole slowly layer 1/3 portion of the lentils, ham and then another 1/3 portion of lentils.
9. Layer stuffing and chicken.
10. Add 1/3 of the remaining lentils as topping.
11. Add chicken broth and reserve lentil liquid over the layered ingredients.
12. Cover the ingredients and bake for 30 minutes at 350°.
13. Remove the cober and top with cheese and crumbs.
14. Bake till crisp toppings.
SERVING
15. Serve Wednesday Lentil Casserole.
Chef
