Mexican lentil casserole (vegan)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onions |
| ½ | cup | Chopped green bell peppers |
| ½ | cup | Chopped celery |
| 4 | cups | Water |
| 1 | cup | Lentils, uncooked (7 1/2 |
| Ounces) | ||
| 1½ | cup | Cooked brown rice |
| 1 | 6 ounce can tomato paste | |
| 1¼ | ounce | Packet taco seasoning mix |
| ½ | teaspoon | Chili powder |
Directions
In a medium saucepan, combine onions, green pepper, celery 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 degrees.
Lightly spray a 1¾-quart casserole with vegetable 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. Nutrition (per serving): 226 calories Saturated fat 0 g Total Fat 1 g (5% of calories) Protein 12 g (22% of calories) Carbohydrates 41 g (73% of calories) Source: Lean And Luscious And Meatless Date Published: 1992 Bobbie Hinman & Millie Snyder
94-09-14 11:29:51 EST From: GloW1 (AOL) From the recipe files of Sue Smith, TXFT40A@..., S.Smith34.
1⅘á