Categories: Casserole, Lentils, Main Dish, Tex-Mex, Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped (1 cup)
- 1 small green bell pepper, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 3 cups water
- 1 1/4 cups dried lentils, sorted and rinsed
- 1 (14 ounce) can tomato sauce
- 1 (1 1/4 ounce) package taco seasoning mix
- Cheese Cornbread Topping
- 1/2 cup shredded cheddar cheese (, 2 ounces)
- 1/4 cup milk
- 1 (8 1/2 ounce) package cornbread-muffin mix
- 1 (8 1/2 ounce) can cream-style corn
- 1 large egg
Directions
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Heat oil in 3-quart saucepan over medium-high heat.
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Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.
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Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low.
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Partially cover and simmer 35 to 40 minutes or until lentils are tender.
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Heat oven to 400F.
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Grease 2-quart casserole with shortening.
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Prepare Cheese Cornbread Topping by mixing all ingredients until moistened.
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Spoon lentil mixture into casserole.
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Spread topping evenly over lentil mixture.
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Bake uncovered 15 to 20 minutes until topping is golden brown.