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Mexican Lentil Casserole (Vegan)

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Submitted by hdpan49

YIELD

6 servings

PREP

60 min

COOK

25 min

READY

85 min

Ingredients

½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML GREEN BELL PEPPERS
chopped
½ 118
CUP ML CELERY
chopped
4 946
CUPS ML WATER
1 237
CUP ML LENTILS
uncooked
1 ½ 355
CUPS ML BROWN RICE
cooked
6 6
OUNCE CAN OUNCE CAN TOMATO PASTE
1 ¼ 1.3
OUNCES PACKAGE OUNCES PACKAGE TACO SEASONING MIX *
½ 2.5
TEASPOON ML CHILI POWDER

Directions

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℉ (190℃).

Lightly spray a 1¾ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 319 5% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 52mg 2%
Total Carbohydrate 21g 21%
Dietary Fiber 13g 53%
Sugars g
Protein 27g
Vitamin A 13% Vitamin C 33%
Calcium 5% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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