Before you start the process, set your oven to heat to 350°. Also, I used a 10.5" square baking tray for this casserole.
Cut the tops of two poblano and cut the poblano into half. Remove the seeds and any spines. The tops can be chopped up and added to the casserole
Lightly spray the inside of the baking tray first.
Start by adding 1 can (15oz) of fire roasted tomatoes
Throw in 1 cup of diced red onions
Add 3/4 cup of lentils and 3/4 cup of orzo
Add 1 Tbsp of taco seasoning and 1 Tbsp of dried oregano
Add 1.5 Tbsp of salt.
Add 3 cloves of garlic (I grated the garlic)
Add the chopped poblano tops
Add 1 Tbsp of nutritional yeast
Add 5 cups of water
Gently drop in the halved poblanos
Top with a foil. Make sure you seal it tightly. The rising heat from the inside of the casserole dish will loosen it up a little.
Place in the oven for 2 hours at 350°
Remove the casserole dish from the oven and gently remove the foil. Do not discard the foil just yet
Add 1/4 cup of coconut milk and drizzle 1 Tbsp of lemon juice. Serve this way or top with cheese
If using cheese, add it now and cover with the foil again.
Place it back in the oven and cook for 15 min or until the cheese has melted completely and crusted slightly
Remove from the oven and serve after cooling it for a few minutes.
The above calorie information is approximate and is made without factoring in cheese.If you use vegetarian pepper jack cheese, calories will be: 525 caloriesIf you use vegan mozzarella cheese, calories will be: 494 calories