Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Lentils; dried
1/4 c Water
1 md Onion
Garlic clove; chopped
Celery stalks; chopped
28 oz Tomato; canned
1 ts Dill weed
3 c Rice; cooked
1 c Bread crumbs

Recipe by: The McDougall Plan Cover lentils with
water, bring to a boil, cover, simmer over low heat
about 1-1 1/2 hours until tender. Drain liquid,
reserving 1/2 cup. Heat 1/4 c water in large pot, add
onion, garlic and celery. Cook over medium-low heat
until tender, about 15 minutes. Add tomatoes, drained
lentils, 1/2 c lentil water, cooked rice and dill
weed. Mix well. Using a 3 quart casserole, sprinkle a
few breadcrumbs over the bottom. Pour lentil-rice
mixture into the casserole. Sprinkle the rest of the
crumbs over the top. Bake at 350F for 45 minutes.
HELPFUL HINT: This may be made ahead of time and
cooked when cold. Add 15 minutes to oven cooking time.
FROM The Mcdougall Plan :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith.

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