Lentil Tamale Casserole

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 Tbsp. olive oil1 lg. onion, chopped1 med. green bell pepper, chopped2 cloves garlic, finely chopped3 cups water1 1/4 cups dried lentils, rinsed1 (14 oz.) can tomato sauce1 Tbsp. chili powder1 tsp. ground cuminCornbread topping:1/2 cup reduced fat cheddar cheese1/2 cup skim or soy milk1 (8.5 oz. pkg. cornbread muffin mix1 lg. egg
Directions
Heat oil in medium saucepan over medium heat. Cook onion, bell pepper and garlic until tender, stirring frequently. Stir in water, lentils, tomato sauce and seasoning and heat to boil. Reduce heat and simmer partially covered for 35-40 minutes. Heat oven to 400 degrees.

Spray a 2 quart casserole dish with nonstick cooking spray. Mix all the "Cornbread topping" ingredients together until moistened. Spoon lentil mixture into casserole dish adn spread cornbread topping evenly over lentil mixture. Bake uncovered for 15-20 minutes or until topping is lightly browned.

Number of Servings: 6

Recipe submitted by SparkPeople user JPESLAK.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 292.2
  • Total Fat: 8.4 g
  • Cholesterol: 40.7 mg
  • Sodium: 811.8 mg
  • Total Carbs: 46.0 g
  • Dietary Fiber: 5.5 g
  • Protein: 11.7 g

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