Barbara Griffith, Billings, Montana, sends this recipe. “This makes a wonderful dip,” she writes. “And a double recipe makes a marvelous Mexican lentil casserole.”
She continues, “I am a loyal reader, age 85. If only a handsome young man who had a vision of self-supporting off the grid had seen me 65 years ago. I admire and just love hearing about couples taking this leap of faith. I could carpenter with the best of them, but I would have needed that partner to lean on when the times got lean.”
We couldn’t agree more, Barbara, and thank you for saying it so eloquently.
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Mexican Lentil Casserole Recipe
2 cups lentils
1 cup chopped onion
2 cloves garlic, diced
1 can (15 ounces) stewed tomatoes, chopped up
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 cup sliced black olives
1 can (4 ounces) green chiles
1 1/2 cups shredded Monterey Jack cheese
Wash and pick over lentils. Place in pot, cover with water, bring to a boil and reduce heat to simmer for 30 to 45 minutes, or until tender. Drain.
Preheat oven to 350 F.
Sauté onion and garlic in skillet until onion is transparent.
Add tomatoes, spices and black olives. Cook until everything is warmed through, then add chiles.
Add tomato mixture to lentils and mix well.
Pour into flat casserole dish. Sprinkle cheese over top. Place chips around edges of casserole.
Bake for 15 minutes.