Lentil Casserole

This is a 13x9 recipe, but the bulk of it is a casserole that can be served by itself with tortilla chips and shredded cheese rather than baking the chips and cheese into the 13x9.

2 onions, diced
3 bell peppers, diced
32 oz lentils

2 bags onion soup mix

    alternatively,
    1/2 C dried onion flakes
    4 T low sodium beef bouillon
    1/2 t onion powder
    1/2 t parsley flakes
    1/4 t celery seed
    1/4 t paprika
    1/4 t black pepper

1 can enchilada sauce, medium
1 can enchilada sauce, hot
1/2 bag tortilla chips
12 oz mozzarella cheese, shredded
12 oz cheddar cheese, shredded

Dice onions and bell peppers, and set aside.

Rinse lentils & discard debris.

Place lentils in pot and cover with an inch of water.

Add onion, bell peppers, and onion soup mix.

Add enchilada sauce.
Pressure Cook High for 12 mins.

Natural Release Pressure.

For 13x9:
Divide chips, lentils, and cheese in halves.
In a casserole dish, layer chips, lentils, and cheese twice.
Tent with foil and bake for 40 mins.
Remove foil and continue baking for 10 mins or until browned.

Thomas Kratzke/Erika Troske/Christ the Servant Lutheran Church