Categories: Mcdougall, Main dish, Vegetarian
    Servings:  6
  
       1 c  Lentils, dried
     1/4 c  Water
       1 md Onion
            Garlic clove, chopped
       3 x  Celery stalks, chopped
      28 oz Tomato, canned
       1 ts Dill weed
       3 c  Rice, cooked
       1 c  Bread crumbs
  
   Cover lentils with water, bring to a boil, cover, simmer over low heat
   about 1-1 1/2 hours until tender. Drain liquid, reserving 1/2 cup. Heat 1/4
   c water in large pot, add onion, garlic and celery. Cook over medium-low
   heat until tender, about 15 minutes. Add tomatoes, drained lentils, 1/2 c
   lentil water, cooked rice and dill weed. Mix well. Using a 3 quart
   casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice
   mixture into the casserole. Sprinkle the rest of the crumbs over the top.
   Bake at 350F for 45 minutes. HELPFUL HINT: This may be made ahead of time
   and cooked when cold. Add 15 minutes to oven cooking time. FROM The
   Mcdougall Plan