Lentil 'N' Macaroni Casserole
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||1 Teaspoon|
|Canned lentils||6 Ounce, drained, rinsed|
|Cooked elbow macaroni/Small shell macaroni||1 Cup (16 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Chopped italian flat leaf parsley||1 Tablespoon (fresh)|
|Oregano leaves||1⁄4 Teaspoon|
|Ground red pepper||1 Dash|
1. In 1-quart microwavable casserole combine onion, garlic, and oil and stir to coat. Cover and microwave on Medium (50%) for 2 minutes, stirring once halfway through cooking, until onion is translucent.
2. Add remaining ingredients to onion-garlic mixture and stir to combine. Cover and microwave on High (100%) for 3 minutes, stirring once halfway through cooking, until thoroughly heated.