| Lentils Mexicanos |
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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. |
