Ingredients:

1 c. chopped onion
1/4 c. vinegar
1 c. dry lentils
2 3/4 c. water
1 green bell pepper, chopped
2 cloves garlic, minced
1 (10 oz) can enchilada sauce
1 (10 1/2 oz) can fat-free condensed tomato soup
1 tsp. ground cumin
12 corn tortillas
2 c. (8 oz) shredded reduced-fat cheddar cheese
1/2 c. sliced olives
1/3 c. chopped chives

Methods:

Combine onion and vinegar in small bowl, cover and let stand until ready to assemble enchiladas. In large saucepan combine dry lentils, water, chopped bell pepper and garlic. Bring to a boil. Reduce heat and cover. Cook for 30 to 40 minutes until tender, stirring occasionally. Remove from heat. Puree lentils in food processor or blender until smooth. Return to saucepan along with enchilada sauce, tomato soup and cumin. Stir until smooth. Preheat oven to 350°F. Ladle a generous amount (about 1 c.) of lentil sauce to cover the bottom of a 9×13″ baking dish. Place 4 corn tortillas on top of the sauce, tearing the tortillas to fit as needed. Add 1/3 of the remaining sauce and spread evenly. Sprinkle with 1/3 each of the marinated onion, cheese and slice olives. Repeat the layers twice; before you place a layer of tortillas, coat one side with sauce, placing sauce side down toward cheese. Cover pan with foil and bake for 25 to 30 min. until heated through and cheese is almost melted. Remove foil and bake for another 5 minutes. Remove from the oven and sprinkle with chives. Let stand for 5 minutes before cutting. Yield: 8 servings

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