MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Mexican Lentil Casserole (Vegan)
Categories: Vegetable, Main dish
     Yield: 6 Servings

   1/2 c  Onions; chopped
   1/2 c  Green bell peppers; chopped
   1/2 c  Celery; celery
     4 c  Water
     1 c  Lentils; uncooked (7 1/2 oz)
 1 1/2 c  Cooked brown rice
     1    Can tomato paste (6 oz)
 1 1/4 oz Packet taco seasoning mix
   1/2 ts Chili powder
     1 tb Garlic; minced
     1 ts Ground cumin

 In a medium saucepan, combine onions, cumin, minced garlic, 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 F.

 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

 Sat fat 0 g Total Fat 1 g (5% of calories)
 Protein 12 g (22% of calories) Carbs 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, [email protected], S.Smith34.

 NOTES: Recipe seemed too bland so added cumin and garlic. May want to
 up the amount of chili powder or switch to cayenne pepper.

 From: Henry Reintges
 Date: 11-04

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