Lentils and Rice Casserole

• 1 cup dried lentils
• 1 teaspoon margarine
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can chopped tomatoes (do NOT drain)
• 1 teaspoon paprika
• 14 teaspoon salt (I omit)
• 12 teaspoon black pepper
• 12 teaspoon ground red pepper
• 2 cups cooked brown rice
• 1 12 cups shredded cheddar cheese
• cooking spray

1. Cook lentils according to package, omitting salt.
2. Drain and set aside.
3. Melt margarine in a large nonstick skillet over medium heat; add onion, green pepper, and garlic; stir often and cook until tender.
4. Stir in lentils, tomatoes with juice, paprika, salt, black pepper, and red pepper; cover, reduce heat, and simmer for 20 minutes (stir occasionally).
5. Meantime, preheat oven to 325F.
6. Spray a 2 quart baking dish with cooking spray, and place rice in dish, topped next with lentils.
7. Bake for 15 minutes.
8. Add cheese and bake 5 more minutes.

dried lentils, margarine, onion, green bell pepper, garlic, tomatoes, paprika, salt, black pepper, ground red pepper, brown rice, cheddar cheese, cooking spray

Taken from www.food.com/recipe/lentils-and-rice-casserole-115994 (may not work)