Lentil No-Bake Casserole

This dish has an amazing cohesiveness with unexpected flavors meshing together.  This is a build your own layered casserole with brown rice, caramelized onions, fresh guacamole, lentils and kale, topped with vegan cheese.  

Ingredients:

1 1lb. bag dried lentils, picked through and rinsed

1 bunch kale, washed, deveined and chopped

2 t. ground cumin

1 t. curry powder

salt and black pepper to taste

1 T. fresh lemon juice

1 T. olive oil

2 large onions, sliced then quartered

1 t. vegan sugar

1 T. tamari (or soy sauce)

1 T. red wine (optional)

3 c. cooked brown rice

prepared fresh guacamole (see recipe from April)

1 c. vegan mozzarella cheese (Daiya), grated

Start rice- cook according to package directions.

Place 7 c. water in a large soup pot and bring to a boil.  Add lentils, cover partially and reduce heat to medium.  Cook 30 minutes stirring occasionally.  Add cumin, curry and kale and cook an additional 5 minutes.  Add lemon juice, salt and black pepper and cook an additional 5 minutes with the lid off.

Meanwhile, in a large skillet, heat oil over med.-high heat.  When hot, add onions, stirring occasionally for 20 minutes, or until onions start to stick and brown slightly. Add tamari and sugar, and reduce heat to medium low, and cook an additional 20 minutes. Add red wine, stir to mix thoroughly.

Prepare fresh guacamole (see recipe -April), and get vegan cheese ready.

Layer in individual bowls in this manner:
Brown rice (pat down at the bottom), caramelized onions, guacamole, lentil mixture, then top with vegan cheese.

Enjoy!