Mexican Lentils:
1 tablespoon olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, finely chopped
3 cups water
1 1/4 cups (10 ounces) dried lentils, sorted and rinsed
1 can (14 ounce) tomato sauce
1 package taco seasoning mix
Cornbread Crust:
3/4 cup cornmeal
1/2 cup whole wheat flour
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup milk
1 teaspoon baking powder
1 can (8.5 ounce or more) corn
1 large egg
Heat oil in 3-quart saucepan over medium-high heat. Cook onion,
bell pepper and garlic in oil, stirring frequently, until
vegetables are tender. Stir in water, lentils, tomato sauce, and
seasoning mix; bring to a boil, then reduce heat to low.
Partially cover and simmer 35 to 40 minutes or until lentils are
tender.
Heat oven to 400°. Lightly grease 2-quart casserole.
Prepare Cheese Cornbread Topping by mixing all ingredients until
moistened. Spoon lentil mixture into casserole. Spread topping
evenly over lentil mixture.
Bake uncovered 15 to 20 minutes until topping is golden brown.
Makes 6 servings.
