Mexican Lentil Casserole
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
celery
chopped |
|
| 4 | cups |
water
|
|
| 1 | cup |
lentils
uncooked |
|
| 1 ½ | cups |
rice
brown, cooked |
|
| 6 | ounces |
tomato paste
|
|
| 1 ¼ | ounces |
taco seasoning mix
|
*
|
| ½ | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
celery
chopped |
|
| 946 | ml |
water
|
|
| 237 | ml |
lentils
uncooked |
|
| 355 | ml |
rice
brown, cooked |
|
| 173.4 | ml/g |
tomato paste
|
|
| 36.1 | ml/g |
taco seasoning mix
|
*
|
| 2.5 | ml |
chili powder
|
|
Directions
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℉ (190℃).
Lightly oil a 1 ¾ 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.
