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On Saturday, my husband and I joined members of our church and the community to package lentil meals for the local food bank.  This project was sponsored by Feeding Children Everywhere.


Two lines of people work in one hour increments to put together the meals which are distributed to local food banks.


We were in the first session and this is what we had accomplished.  Each box contains 48 bags of meals.


We did this last year and thought we’d make some at home.  We didn’t so this year, we went home and made a version of the casserole.  While it’s not pretty, it is supposed to be a complete nutritional meal.  I was tasty and really easy.

I thought it had a touch bit more salt than I like but it wasn’t overly salty (I think I am just sensitive).  We added some goat cheese and served with tortillas.

This is one we plan on making into storage meals.

Lentil Casserole
1 tsp pink Himalayan salt
1 tbsp dried vegetables (the mix uses tomatoes, carrots, onions, peppers)
1/2 cup rice
1 cup brown lentils (if you use red lentils, the end result will be mushy)

Bring 5 cups of water to a boil.  Add all the casserole ingredients.  Reduce heat and simmer for 35 minutes.  Let sit 10 minutes off the heat with lid on before serving.