1/2 c Onion — chopped
1/2 c Green pepper — chopped
1/2 c Celery — chopped
4 c — water
1 c Lentils — uncooked
1 1/2 c Rice, brown — cooked
6 oz Tomato paste
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