Mexican Lentil Casserole
|Title:||Mexican Lentil Casserole|
Source: Lean, Luscious and Meatless by Bobbine Hinman and Millie Snyder
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
4 cups water
1 cup lentils, uncooked
1 1/2 cups brown rice, cooked
6 ounces tomato paste
1 1/4 ounces taco seasoning mix
1/2 teaspoon chili powder
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 F. Lightly oil a 1 3/4-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.