** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Bring lentils and water to a boil in a saucepan.
2. Reduce heat and simmer for 1 to 1 1/2 hours until tender.
3. Add tomatoes, onion, garlic, chili powder, and cayenne.
4. Place in a baking dish and bake, covered, for 20 minutes at 350 degrees.
5. Sprinkle cheese on top and bake, uncovered, 5 minutes more or until cheese melts.
6. Personal notes: The lentils cooked a lot faster than an hour, and I had to keep adding more water.
7. I used onion and garlic chives instead of the green onion and garlic for a milder flavor.
8. We had corn on the cob and a green salad with it and it was great.
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Dietary Notes:
This recipe is low-sodium with 25.5mg per serving, low-fat with 1.25g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 30% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Spring Onion, Garlic, Hot Pepper, Onion allergies.
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