Recipe for Mexican Lentil Casserole


1/2 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 cup water
1 cup lentils, uncooked (7 1/2
1 ounces)
1 1/2 cup cooked brown rice
1 6 ounce can tomato paste
1 1/4 oz packet 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.

Lightly spray a 1 3/4-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

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