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 Mexican - Mexican Lentils
adapted from unknown
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Description
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Ingredients
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- 1 Cup Lentils -- dry
- 1 Large Yellow onion -- chopped
- 1 Carrot -- scrubbed & chopped
- 1 Small Green pepper -- chopped
- 2 Cups Water
- 2 Cups Tomato sauce -- low-sodium
- 1 Tablespoon Parsley -- flakes
- 1/4 Teaspoon Dried basil
- 1/4 Teaspoon Garlic powder
- 1 Tablespoon Soy sauce -- low sodium
- 1/2 Teaspoon Ground cumin
- 1/2 Cup Whole-wheat macaroni -- uncook
- 4 Corn tortillas -- torn bite-si
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Directions
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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
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Serves
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6
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Time to Make
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0:00
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