Lentil-Rice Surprise
by Sue Smith
Prep time: 1:30
Overall time: 2:00
SERVINGS
6 servings scale / convert
INGREDIENTS
1 cup Lentils, dried
1/4 cup Water
1 md. Onion
Garlic clove, chopped
Celery stalks, chopped
1-3/4 lb. Tomato, canned
1 tsp. Dill weed
3 cups Rice, cooked
1 cup Bread crumbs
INSTRUCTIONS
Cover lentils with water, bring to a boil, cover, simmer over low heat about 1-1 1/2 hours until tender. Drain liquid, reserving 1/2 cup. Heat 1/4 c water in large pot, add onion, garlic and celery. Cook over medium-low heat until tender, about 15 minutes. Add tomatoes, drained lentils, 1/2 c lentil water, cooked rice and dill weed. Mix well. Using a 3 quart casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice mixture into the casserole. Sprinkle the rest of the crumbs over the top. Bake at 350F for 45 minutes
CHEF COMMENTS
The lentils may be made ahead of time and re-heated with rice when cold. Add 15 minutes to oven cooking time.
TAGS
lentilcasserole, main courses, vegetarian add tags
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