Tangy spinach, tomato, and red lentil casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Red lentils |
| 75 | ounces | Cooked spinach -- drained |
| Salt and pepper -- to taste | ||
| 43½ | ounce | Canned chopped tomatoes -- |
| Drained | ||
| 1 | cup | Nonfat yoghurt -- or to |
| Taste | ||
Directions
Rinse and boil the red lentils until tender, about 30-40 minutes. Drain well=
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File
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