Title: Mexican Lentil Casserole
Categories: Vegetarian Entree Rice Casserole
Yield: 6 Servings

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

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.

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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