Mexican Lentil Casserole

Yield: 6 servings

Ingredients

• 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

Instructions

1. In a medium saucepan, combine onions, bell pepper, celery and water. Bring to a boil over medium heat.
2. Stir in lentils, cover pot, reduce heat to low, and simmer 40 minutes.
3. Heat oven to 375 degrees F. Lightly oil a 1 3/4 quart casserole or spray with a nonstick cooking spray.
4. Remove saucepan from heat and stir in remaining ingredients, mixing well. Spoon into prepared casserole.
5. Bake, uncovered, 25 minutes.
6. Let stand 5 minutes before serving.

Nutrition

Per serving: 228 cal; 14g prot; 1g fat; 43 g carb; 605mg sod; 0mg chol

Attribution

Lean, Luscious and Meatless by Bobbine Hinman and Millie Snyder