Mexican Lentil Casserole Recipe

Green chiles and Monterey Jack cheese make this delicious Mexican Lentil Casserole Recipe.


| November/December 2013


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
Tortilla chips

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.







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