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Instructions |
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Recipe by: The McDougall Plan
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1.
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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.
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HELPFUL HINT: This may be made ahead of time and cooked when cold. Add 15 minutes to oven cooking time.
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FROM The Mcdougall Plan :
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D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
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