Lentils and rice casserole

1 cup black lentils to 4 cups water

1 tbsp butter

1/4 tsp of each:

Garam masala

Garlic powder

Onion powder

Curry powder

Red pepper flakes


Bring to boil then reduce to simmer and cover for 25-30 minutes or until most of the liquid is absorbed.

1 cup basmati rice to 1 3/4 cups water and 1 tbsp butter and salt to taste. Brink to boil then reduce to simmer and cover for 15-20 minutes.

When both are done cooking, add a can of navy beans to the lentils and combine then combine rice. Add 1 jar of mild (or hot) salsa and combine.

Place mixture in casserole dish and cover with Parmesan and/or Mexican cheese blend.

Bake for 30 minutes at 350F or until cheese is melted and sides are bubbly. Let cool for 10 minutes before serving.

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