Lentil Tamale Casserole

1 T. oil
1 lg onion chopped
1 med green pepper chopped
2 cloves of chopped garlic
3 cups water
1 1/4 cups dry lentils
1 14 oz can of tomato sauce
1 pkg taco seasoning mix

1.Heat oil in 3 quart saucepan over medium heat. Cook
onion, bell pepper and garlic in oil, stirring
frequently until tender.
2.Stir in water, lentils, and tomato sauce and
seasoning mix; reduce to low heat. Partially cover
and simmer for 34-45 minutes or until lentils are
tender.
3. Heat oven to 400. Grease 2quart casserole dish
with shortening.
4. Prepare cornbread topping. Spoon lentil mixture
into casserole dish. Spread topping evenly over
lentil mixture. Bake uncovered for 15-20 min. or
until topping is golden brown.

Cornbread topping
1 81/2 oz cornbread muffin mix (or make GF cornbread)
1 81/2 oz cream style corn
1/2 cup shredded cheese
1 large egg
Mix all ingredients until moistened.
Alisha Bailey, Indy