Rice and Lentil Casserole
2/3 cp lentils
1 1/3 cps water
1 cp rice, wahsed
3 cps water
1/2 cp chopped celery
1/4 cp. chopped onion
2 tbsp shortening
2 1/2 cps tomatoes
1 1/2 tsp salt
1/8 tsp pepper
1 tbsp sugar
1/2 cp bread crumbs
1 - Wash lentils and soak overnight in 1 1/3 cps water, then simmer in same water until tender
2 - Boil rice in 3 cps salted water until tender.
3 - Drain and rinse in hot water.
4 - Cook celery and onions in shortening over low heat about 5 minutes.
5 - Combine all the ingredients, mix well and pour into a well greased casserole.
6 - Top mixture with buttered bread crumbs and bake for 30 minutes in preheated 375 degree oven.
Note: - If desired this mixture is fine for making stuffed peppers.
Reserve 1 1/2 cps of the tomatoes and pour over the stuffed peppers before baking