|Dried lentils||1 Cup (16 tbs), rinsed|
|Long grain white rice/Brown rice||1⁄2 Cup (8 tbs) (Uncooked)|
|Water||3 Cup (48 tbs)|
|Butter/Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|Carrots||2 , grated|
|Cabbage||1⁄2 Medium, grated|
|Green bell pepper||1⁄2 , sliced|
|Garlic powder||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese/Jack cheese||1 Cup (16 tbs)|
|Seasoned tomato sauce/Spaghetti sauce||1 Cup (16 tbs)|
|Shredded cheddar cheese/Mozzarella cheese||1⁄2 Cup (8 tbs)|
Combine lentils, rice and water in a saucepan. Bring to a boil, then reduce heat and simmer covered for 40 minutes.
Heat butter or vegetable oil in a large skillet. Add vegetables, salt, garlic powder, nutmeg and bay leaves and saute for 5 minutes. Remove bay leaves.
In a large bowl, toss cornstarch or arrowroot with bread crumbs and 1 cup shredded cheese. Add cooked lentil mixture and sauteed vegetables. Mix well.
Turn into an oiled 9 x 13-inch baking pan. Pour seasoned tomato or spaghetti sauce over top. Sprinkle with 1/2 cup shredded cheese.
Bake at 350° F. for 30 minutes.