MEXICAN LENTIL CASSEROLE (VEGAN)

22.09.2008 | Author: Cook | Posted in Lentil
Find out how to cook MEXICAN LENTIL CASSEROLE (VEGAN) in
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MEXICAN LENTIL CASSEROLE (VEGAN)


Servings: 6
Ingredients: 

  • 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 and Millie Snyder

94-09-14 11:29:51 EST From: GloW1 (AOL)

From the recipe files of Sue Smith,
TXFT40A@prodigy.com, S.Smith34. 1.80ἢr>
—–





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