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Mexican Lentil Casserole




  1. In a medium saucepan, combine onions, green 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.

Yield: 6 servings

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

Source: Lean, Luscious and Meatless by Bobbine Hinman and Millie Snyder


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