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MEXICAN LENTIL CASSEROLE (VEGAN)

Ingredients: 1/2 Cup(s) Chopped onions 1/2 Cup(s) Chopped green bell peppers 1/2 Cup(s) Chopped celery 4 Cup(s) Chicken bouillon powder 1 Cup(s) Lentils, uncooked (7 1/2 1 1/2 Cup(s) Cooked brown rice 1 6 ounce can tomato paste 1 1/4 Ounce(s) Packet taco seasoning mix 1/2 Teaspoon(s) Tortillas 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 degrees. Lightly spray a 1 3/4-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. Nutrition (per serving): 226 calories Saturated fat 0 g Total Fat 1 g (5% of calories) Protein 12 g (22% of calories) Carbohydrates 41 g (73% of calories) Source: Lean And Luscious And Meatless Date Published: 1992 Bobbie Hinman & Millie Snyder 94-09-14 11:29:51 EST From: GloW1 (AOL) From the recipe files of Sue Smith, TXFT40A@prodigy.com, S.Smith34. 1.80á
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