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Ingredients:
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
4 cup ; water
1 cup lentils, uncooked
1 1/2 cup rice, brown, cooked
6 oz tomato paste
1 1/4 oz taco seasoning mix
1/2 tsp 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
Servings: 6
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Mexican Lentil Casserole Recipe brought to you by Mexican Recipes To-Go
