Luther Place's Lentil Enchiladas

16 oz lentils

1 onion, diced
1-2 green peppers, diced

1 bag onion soup mix

    alternatively,

    1/4 C dried onion flakes

    2 T low sodium beef bouillon

    1/4 t onion powder

    1/4 t parsley flakes

    1/8 t celery seed

    1/8 t paprika

    1/8 t black pepper

1 can enchilada sauce, medium or hot

    alternatively, 2 C enchilada sauce

1/2 bag tortilla chips
12 oz mozzarella cheese, shredded
12 oz cheddar cheese, shredded

Presoak lentils for one hour.

Preheat oven to 375.

Reserve 1 1/2 C lentil water.

Combine lentils, water, onion, pepper, and onion soup mix.

Cook over medium low heat until tender.

Stir in enchilada sauce.

Divide chips, lentils, and cheese in halves.

In a casserole dish, layer chips, lentils, and cheese twice.

Tent with foil and bake for 40 mins.
Remove foil and continue baking for 10 mins or until browned.

Thomas Kratzke/Erika Troske

allrecipes