1/2 c Uncooked AM Lentils
2 c Water
1 Bay leaf
1/2 c AM Bulgur Wheat
1 c Boiling water
1/2 ts Garlic powder
1/4 ts Sea salt (optional)
1/2 c Mozzarella cheese, grated
16 oz Canned tomatoes; drained
1 md Onion; finely chopped
1 1/2 c AM Potato Flakes
2 c Boiling water
1/4 ts Sea salt (optional)
Cook lentils with bay leaf about 15 minutes or until tender, drain.
Remove bay leaf. While cooking lentils, pour boiling water over
bulgur wheat, garlic powder and salt, set aside for 10 minutes.
Preheat oven to 350 F. Chop onion and tomatoes, grate cheese. Layer
in the bottom of an oiled 8″ x 8″ oven dish in the following order:
bulgur wheat, lentils, mozzarella cheese, onion, and tomatoes. Mix
potato flakes, water and salt and layer on top of the tomatoes. Bake
for 30 minutes.
Yields
1 recipe