<p>1st Place Green Lentil Chili By Mildred Bartsch, Voltaire ND</p><p>1 to 2 Tbsp. E.V. Olive Oil 1 clove garlic, chopped 3 to 4 green onions (scallions) w/tops, chopped ¼ bunch fresh Cilantro, chopped (or 1 tsp dried cilantro)</p><p>Saute over medium heat until heated through and scallions are softened, 3 to 4 minutes.</p><p>Add: 1-15 oz can chickpeas (garbanzo beans) with liquid 1 to 2 cups cooked chicken, seasoned with salt, pepper and onion 1 to 2 cups Tomatillo Salsa (Green/Mild) 1-15 oz. jar Nopalitos (tender cactus) drained and rinsed. Optional 1 to 2 cups vegetable or chicken broth</p><p>Simmer 20 to 30 minutes until flavors are well blended. The entire mixture can be simmered in a slow cooker for 3 to 4 hours. Extra spices may be added to suit taste. Add broth or liquid as necessary for consistency desired.</p><p>Serve with grated cheese and/or sour cream. Can be served with tortilla chips, like a dip.</p><p>2nd Place Beef & Lentil Enchiladas By Tim and Madonna Oech, Beach ND</p><p>1 lb. ground beef (1/2 cup chopped onions, optional) 2 cups of lentils 1 pkg. taco seasoning 2 cans cream of chicken soup 1 pint sour cream 1 can chopped green chilies 2 cups grated mozzarella cheese + 1 cup additional grated mozzarella cheese 1 pkg. large flour tortillas (12) Toppings: Any that you wish such as lettuce, tomatoes, black olives, onions, sour cream, additional cheese, etc. </p><p>Brown the ground beef; add taco seasoning. Mix the ground beef with decorticated cooked lentils and set aside. Mix together soup, sour cream, green chilies, and 2 cups cheese. Grease 9 x 13 pan. Mix meat mixture and 1/3 of cream mixture. Fill each tortilla with approximately ¼ c. meat/cheese mixture. Roll and place in pan, seam side down. Pour rest of cream mixture over tortilla and top with 1 c. mozzarella. Bake covered for 20 minutes at 350 degrees; then, uncover for another 10 minutes. </p><p>3rd Place Lentil Soup With Sausage By Kris Kok, Plaza ND</p><p>(Serves 4)</p><p>Ingredients:</p><p>2Tbs cooking oil 4 ribs celery, chopped 1 large onion, chopped 4 carrots chopped 1 pound green lentils (about 2 1/3 cups) 1 ½ cups drained canned diced tomatoes (one 15 ounce can) 10-12 cups water 1-2 bay leaves 1 ¾ tsp salt ¼ tsp fresh ground black pepper ½ to 1 LB country style venison sausage or other smoked sausage</p><p>1. In a large pot, heat the oil over moderate heat. Add the celery, onion, carrot and cook, stirring occasionally, until the onion is translucent, 5 to 10 minutes. 2. Add the lentils, tomatoes, water, bay leaf, salt, and pepper. Bring to a simmer. Reduce heat and cook, partially covered, until the lentils are tender, about 40 minutes. 3. Meanwhile heart a large nonstick frying pan over moderately high heat. Add sausage and cook, turning until browned, about 3 minutes in all. Remove. When the sausage is cool enough to handle, cut it crosswise into ½ inch-thick slices. 4. Stir the sausage into the soup and simmer it for 5 minutes longer. Remove the bay leaves. If the soup is too thick for your taste, thin it with additional water. </p>