Vegan Low-Fat Mexican Lentil Casserole

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Vegan Low-Fat Mexican Lentil Casserole

 

1/2 c. chopped onions

1/2 c. chopped green bell peppers

1/2 c. chopped celery

4 cs. water

1 c. lentils, uncooked

1 1/2 cs. cooked brown rice

1 6 oz. can tomato paste

1 1/4 ozs. tacket taco seasoning mix

1/2 tsp. 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.

Makes 6 servings.

Calories...226...Fat...1.1 g...Protein...12 g...Carbs...41 g...

Fiber...2.7 g.