Lentils Mexicanos Print
6 cups onion, chopped
1/4 cup minced garlic
1 cup chicken broth
15 cups (7 lbs 8oz) Red Crimson Lentils
10 lb canned diced tomatoes, drained
5 cups canned diced chilies
4 cups sliced black olives
1 & 1/4 cup chopped cilantro
1/3 cup ground cumin
2 Tbsp crushed red pepper flakes
1 Tbsp salt
6 cups shredded Monterey Jack cheese

In stock pot, cook onions and garlic in broth over medium heat until onion is tender, about 5 minutes.
Stir in lentils, tomatoes, chilies, olives, cilantro, cumin, red peper flakes, and salt.
Cook over low heat until heated through, about 5 minutes.
Portion 1 & 1/2 cups mixture into individual 2 cup coated casserole dishes.
Top each dish with 1 oz (1/4 cup) cheese.
Insert tortilla chips around edges of casserole, as needed.
Bake at 350° until heated through and cheese melts, about 15 minutes.
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