Saturday, July 31, 2010

Tamale Lentil Casserole

This is one of my family's favorite meatless dishes.


1 Tbs olive Oil
1 large onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, finely chopped
3 cups water
1 1/4 cups dried lentils, sorted and rinsed
1 (14 oz) can tomato sauce
1 package of taco seasoning mix

Cheese Cornbread Topping
1/2 cup shredded cheddar cheese
1/4 cup milk
1 (8 1/2 oz) package cornbread muffin mix
1 (8 1/2 oz) can cream style corn
1 large egg

1.) Heat oil in deep dish skillet or 3 quart saucepan over medium-high heat.
2.) Cook onion, bell pepper, and garlic in oil, stirring frequently until vegetables are tender.
3.) Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low.
4.) Partially cover and simmer 35 to 40 minutes or until lentils are tender.
5.) Heat oven to 400 F.
6.) Grease 2-qt casserole dish with shortening or spray oil
7.) Prepare Cheese Cornbread Topping by mixing all ingredients until moistened.
8.) Spoon lentil mixture into casserole.
9.) Spread Topping evenly over lentil mixture.
10.) Bake uncovered 15 to 20 minutes until topping is golden brown.




Anonymous Anonymous said...

We got this recipie from a freind and it is SSOOOoooo amazing. Love it every time we make it. :) And so do all the kids :)

March 20, 2014 at 9:37 AM  

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