Ingredients
- 1 lentils (uncooked)
- 4 c water
- 6 oz tomato paste
- 1 1/2 c rice
- 1/2 c green pepper (chopped)
- 1/2 c onion (chopped)
- 1/2 c celery (chopped)
- 1 1/4 oz taco seasoning mix
- 1/2 ts chili powder
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
