Recipe For Cooking Mexican Lentil Casserole

Toaster Oven Casseroles :: Vegetarian Casseroles

Mexican Lentil Casserole

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

6 servings

1/2 C. onion, chopped
1/2 C. green bell pepper, chopped
1/2 C. celery, chopped
4 C. water
1 C. lentils, uncooked
1 1/2 C. brown rice, cooked
6 oz. tomato paste
1 1/4 oz. taco seasoning mix
1/2 tea. chili powder

In a med. saucepan, combine onions, green pepper, celery and water. Bring to a boil over med. heat. Stir in lentils, cover pot, reduce heat to low, and simmer 40 min.

Preheat oven to 375 degrees F. Lightly oil a 1 3/4-qt. 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 min. Let stand 5 min. before serving.

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