Mexican Lentil Casserole (Vegan)
Yield
6 servingsPrep
60 minCook
25 minReady
85 minLow 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 |
brown rice
cooked |
|
| 6 | ounce can |
tomato paste
|
|
| 1 ¼ | ounces package |
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 |
brown rice
cooked |
|
| 6 | ounce can |
tomato paste
|
|
| 1.3 | ounces package |
taco seasoning mix
|
*
|
| 2.5 | 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.
