Mexican Flavored Red Lentil Casserole
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Serves: 4-5 people
 
Ingredients
  • 1¾ cup red lentils
  • 28 oz vegetable stock
  • 1 cup chopped onion
  • a pour of olive oil
  • 1 cup Muir Glen crushed tomatoes with basil
  • ½ to 1 jalapeño, depending on taste, chopped
  • 2 tsp chili powder
  • ½ tsp ground cumin
  • 5 turns of black pepper
  • 1½ to 3 tsp salt
  • Monterey Jack cheese, grated, for topping
  • a large handful cilantro, chopped, for rice
  • 1 cup rice
Instructions
  1. COMBINE
  2. • put red lentils and jalepeño in a pot (or, for baked version, a deep casserole dish or dutch oven)
  3. • add onions, tomatoes, and a small pour of olive oil in one spot to put spices in.
  4. • Place chili powder & cumin into the olive oil so it begins to season, season with salt and pepper. Add in vegetable stock.
  5. COOK
  6. • For stovetop cooking, bring to a boil then turn down to low. Don't cover completely. Cook for 20 minutes.
  7. • For oven version, bake at 400 degrees for about 40-60 minutes. Stir & add more water occasionally.
  8. GARNISH
  9. • When dish is done, sprinkle with cheese, chopped red onion, and cilantro
  10. FOR THE RICE
  11. cook 1 cup plain rice. When rice is done, stir in chopped cilantro.
Recipe by The 30 Day Food Blog at https://30dayfoodblog.com/2020/01/17/mexican-flavored-red-lentil-casserole/