Mexican Lentil Stuffed Shells
Prep Time: 40 minutes
Cook Time: 20 minutes
Keywords: bake saute entree vegetarian Mexican
The easiest way I've found to fill shells is the ziptop bag method. Spoon the filling into a large ziptop bag, cut off one corner of the bag and then pipe the filling into the shells just like you would with frosting.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 packet/batch taco seasoning
- 2-1/2 cups water
- 1 cup lentils
- 4 ounces cream cheese, softened
- 1 cup salsa
- 12 ounces jumbo shells, cooked
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce
- In a medium saucepan, heat olive oil over medium-low heat. Add in onion and garlic and cook until tender, about 4 minutes. Add in taco seasoning, lentils and water. Bring to a boil, reduce heat, cover and simmer for 25-30 minutes or until lentils are very tender and water is absorbed.
- Preheat oven to 350°.
- Once lentils are cooked, remove from heat and stir in salsa and cream cheese.
- Spread 1/4 cup of the enchilada sauce in the bottom of a 13" x 9" baking dish.
- Stuff each cooked shell with the lentil mixture, placing each shell, seam-side-down in the baking dish.
- Once all shells are stuffed, pour remaining enchilada sauce over top and sprinkle with shredded cheddar cheese.
- Bake in 350° oven for 20-30 minutes or until cheese is melted and bubbly. Let rest for 5 minutes before serving.
- Serve with sliced green onions and sour cream.
Recipe by Back to Her Roots at http://www.backtoherroots.com