Tamale Lentil Casserole...

I had this dish awhile back at my friend Mendy's. It was delicious! I am always looking for a meatless meal to make and this one is a keeper. In case you don't have an corn bread mixes in the house and have corn meal, there is an alternative recipe for the cornbread topping.


For lentil mixture:

1 tbsp. vegetable oil
1 large onion, chopped (about 1 cup)
1 medium green bell pepper, chopped (about 1 cup)
2 cloves garlic, finely chopped
3 cups water
1 ¼ cups dried lentils (10 oz.), sorted and rinsed
1 can (14 oz.) tomato sauce
1 package (1.25 oz.) taco seasoning mix
Cooking spray

For cornbread topping mixture:

1 pkg. (8 ½ oz.) cornbread muffin mix
1 can (8 ½ oz.) cream-style corn
½ cup shredded Cheddar cheese (about 2 oz.)
¼ cup milk
1 large egg

Alternate cornbread recipe from scratch. (Cornbread Topping )
1/2 C. cornmeal
1/2 C. wonder flour
1-1/2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt1 8.5-oz. can cream-style corn
1/2 C. shredded cheddar cheese
1/4 C. milk
1 large egg
Mix all ingredients just until moistened.

Heat oil in 3-quart saucepan over medium-high heat. Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.

Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low. Partially cover and simmer 35 to 40 minutes, or until lentils are tender.

Heat oven to 400 degrees. Spray 2-quart casserole with cooking spray.

Prepare cornbread topping by mixing all topping ingredients together in a bowl until moistened.
Spoon lentil mixture into casserole. Spread topping evenly over lentil mixture.
Bake uncovered 15-20 minutes until topping is golden brown.

Makes 6 servings, about 1 ¼ cups each. Per serving: 295 calories, 8 gm fat, 3 gm saturated fat, 45 mg cholesterol, 48 gm carbohydrates, 2 gm fiber, 10 gm protein, 1,000 mg sodium.