Lentil And Greens Casserole With Millet Amaranth Crust Food

MEXICAN LENTIL CASSEROLE

Steps:

• In a large saucepan, saute the onions, green peppers, and celery in heated oil over medium heat for 5 minutes.
• Add in the water; bring to a boil.
• Stir in the lentils; cover, lower heat, and simmer 40 minutes (do not drain).
• Transfer lentil mixture to a large bowl; add in cooked rice, tomato paste, taco seasoning mix, and chili powder; stir to combine.
• Transfer mixture to a lightly greased medium-sized casserole dish.
• Bake, uncovered, in a 350° oven for 20 minutes.
• Sprinkle tortilla chips and cheese on top.
• Bake another 5 minutes or until cheese melts.

BAKED LENTIL CASSEROLE

Steps:

• Preheat oven to 350.
• Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
• Cover and bake for 45 minutes.
• Remove from oven and stir in tomatoes.
• Recover and bake an additional 15 minutes.
• Remove from oven and sprinkle with cheese.
• Bake uncovered for 5 minutes or until cheese is melted.
• Remove bay leaf before serving.

LENTIL AND GREENS CASSEROLE WITH MILLET-AMARANTH CRUST

Steps:

• Add the millet and amaranth to a pot with 2 cups vegetable broth. Bring to a boil, cover, and reduce heat and simmer until all liquid is absorbed. Remove from heat and set aside. Meanwhile, add lentils, 2 cups vegetable broth, and Bragg liquid aminos to a medium pot. Bring to a boil and then lower to a simmer and let cook until lentils are tender and liquid is evaporated, about 30 minutes. While grains and lentils are cooking, add the olive oil, onion, and garlic to a pan over medium heat and saute for 5 minutes, until translucent. Add the kale and collard greens and cook for 10 minutes, until just tender. Add the peas and cook an additional two minutes. Turn on broiler. When lentils and greens are done, mix together and transfer to a casserole dish. Spread the cooked millet and amaranth evenly over the dish. Drizzle with olive oil and broil 4 - 5 minutes to yield a creamy grain topping with a crisp crust. Remove from oven and serve hot.

CARROT LENTIL CASSEROLE

Steps:

• In a 3 quart baking dish coated with nonstick cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes.
• Cover tightly with foil and bake at 350°F for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.