Ingredients:
1 tbsp. olive oil
3 cups water
2 cloves garlic, minced
1 (14oz) can tomato sauce
1 large onion, chopped
11/4 cups lentils
1 bell pepper, chopped
1 packet taco seasoning mix
Corn Bread Topping:
3/4 cup yellow cornmeal
3/4 cup white flour
1 tbsp. sugar
11/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg or 1/4 cup egg substitute
1 cup nonfat plain yogurt
2 tbsp milk
1 tbsp vegetable oil
Directions:
Heat oil in 3qt+ pan over medium heat. Cook onion, pepper, and garlic in oil until tender.
Stir in water, lentils, tomato sauce, and seasoning. Bring to a boil.
Reduce heat and simmer, partially covered, for 35 minutes.
Preheat oven to 400F. Grease 3qt+ baking dish.
Mix cornbread toppings together in a medium bowl.
Spoon lentil mixture into baking dish and spread corn bread topping evenly over the top.
Bake, uncovered, for 15-20 minutes or until topping is golden brown.
Serves 8
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