When I make this meal, I always make extra for lunch for the next day. We enjoy this as a casserole but it can also be used as a filling in burritos or quesadillas to mix it up a bit, so it doesn't feel like the same meal again.
This recipe is adapted from the orginal recipe found in the "Easy Beans" cookbook by Trish Ross and Jacquie Trafford.
Mexican Lentil Casserole
serves 24
vegetable oil (enough to saute vegetables)
6 medium onions, chopped
1 bunch celery, chopped
3-4 grated carrots
6 cloves garlic pressed
16 cups water
4 cups dried green lentils
9 cups cooked rice (preferably brown for nutritional value but white does work)
5 cans tomato paste
4-5 tbsp taco seasoning (you can make your own if desired)
4-6 tsp chili powder (use your judgement how spicey you would like it)
Optional 1 bag crushed taco chips and 2 cups grated cheese
In large saucepan, saute onions, celery, carrot and garlic in oil over medium heat for 5-10 minutes.
Add water and lentils then bring to a boil. Stir, cover, reduce heat and simmer for 45 minutes.
Do not drain, add rice, tomato paste, taco seasoning and chili powder. Stir well. At this point you can serve directly from sauce pan or transfer to a slightly oiled casserole dish.
If serving from a casserole dish top with crushed taco chips and grated cheese, then bake at 350 degrees F for 20 minutes.
Do you have any meals that you use to stretch your budge? Please feel free to share.
