Ingredients
- 1 lentils (uncooked)
- 950 ml water
- 190 gr tomato paste
- 180 gr rice
- 65 gr green pepper (chopped)
- 60 gr onion (chopped)
- 50 gr celery (chopped)
- 18 gr taco seasoning mix
- 1 gr 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 1.75 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
