Mexican Lentil Casserole

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Mexican Lentil Casserole

 

1/2 cup onion, chopped

1/2 cup green bell pepper, chopped

1/2 cup celery, chopped

4 cups water

1 cup lentils, uncooked

1 1/2 cups brown rice, cooked

6 ounces tomato paste

1 1/4 ounces taco seasoning mix

1/2 teaspoon 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 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.

Makes 6 servings.