Mexican Lentil Casserole (Vegan)

1/2 c Chopped onions

1/2 c Chopped green bell peppers

1/2 c Chopped celery

4 c Water

1 c Lentils, uncooked (7 1/2

Ounces) 1 1/2 c Cooked brown rice

1 6 ounce can tomato paste

1 1/4 oz Packet taco seasoning mix

1/2 ts 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 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, [email protected], S.Smith34. 1.80?