Saturday, August 9, 2008

Baked Lentils (6-8 servings)

2 cups dry green lentils
2 cups hot water
2 tsp. salt
1/4 tsp. black pepper
1 tsp. sage
1 tsp. thyme
1 onion, chopped
2 tsp. garlic powder
2 carrots, peeled and grated
1 celery stalk, diced
1 green pepper, diced
1 quart canned tomatoes, diced

Mix together in a large casserole dish (10x15) and bake at 350 degrees for 45 minutes. Or until the water is absorbed but the lentils are not re-dried. Serve with tortilla chips for scooping.

-leftovers cold in a tortilla wrap

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