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Mexican lentil casserole

Yield: 6 Servings

Ingredients:

• 1/2 c Onion; chopped
• 1/2 c Green pepper; chopped
• 1/2 c Celery; chopped
• 4 c ;water
• 1 c Lentils; uncooked
• 1 1/2 c Rice brown; cooked
• 6 oz Tomato paste
• 1 1/4 oz Taco seasoning mix
• 1/2 ts Chili powder

Instructions:

In a medium saucepan combine onions green pepper cleery 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. Lightly oil a 1 3/4 quart 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 minutes. Let stand 5 minutes before serving. Per serving: 228 cal; 14 g prot; 1 g fat; 43 g carb; 605 mg sod; 0 mg chol. Lean Luscious and Meatless by Bobbine Hinman and Millie Snyder/MM by DEEANNE

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