Mexican lentil casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion; chopped |
| ½ | cup | Green pepper; chopped |
| ½ | cup | Celery; chopped |
| 4 | cups | ;water |
| 1 | cup | Lentils; uncooked |
| 1½ | cup | Rice, brown; cooked |
| 6 | ounces | Tomato paste |
| 1¼ | ounce | Taco seasoning mix |
| ½ | teaspoon | Chili powder |
Directions
In a medium saucepan, combine onions, green pepper, cleery and water.
Bring to a boil over medium heat. Stir in lentils, cover pot, reduce heat to low, and simmer 40 minutes.
Preheat oven to 375.
Lightly oil a 1¾ quart casserole or spray with a nonstick cooking spray.
Remove saucepan from heat and stir in remaining ingredients, mixing well. Spoon into prepared casserole.
Bake, uncovered, 25 minutes.
Let stand 5 minutes before serving.
Per serving: 228 cal; 14 g prot; 1 g fat; 43 g carb; 605 mg sod; 0 mg chol.
Lean, Luscious and Meatless by Bobbine Hinman and Millie Snyder/MM by DEEANNE