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Lentil Dinner

Contributed by: Judy Bendickson, an ECE member from Stanchfield, MN       


¾ c. brown or wild rice
¾ c. lentils
1 small onion
½ tsp. basil
½ tsp. oregano
¼ tsp. garlic powder
1 c. grated cheese (optional for vegan)
3 cubes bouillon
3 c. water

Preparation Instructions:

Combine all ingredients in 2 qt. casserole dish. Bake 350° for 1 ½ hrs. Stir twice during baking time. May need to add more water. Can serve with plain yogurt or sour cream on top.

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