Mexican Lentil Casserole

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Mexican Lentil Casserole

 

Lentil Casserole

 

1/2 cup chopped onions

1/2 cup chopped green bell peppers

1/2 cup chopped celery

4 cups water

1 cup lentils, uncooked

1 1/2 cups cooked brown rice

1 6 oz can tomato paste

1 1 1/4 ounces taco seasoning mix

1/2 teaspoon chile 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.

Serves 6.

 

 

 

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