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.

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