Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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