Mexican Lentil Casserole Recipe

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Mexican Lentil Casserole Ingredients

1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
4 cup ; water
1 cup lentils, uncooked
1 1/2 cup rice, brown, cooked
6 oz tomato paste
1 1/4 oz taco seasoning mix
1/2 tsp chili powder

A Recipe for
Mexican Lentil Casserole

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Oscar Wilde (1854-1900)

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A. Kerr

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

This Recipe for Mexican Lentil Casserole is one of thousands in the Recipes-to-go Bean Cookbook.

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Mexican Lentil Casserole Recipe
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When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking.
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This is a recipe for Mexican Lentil Casserole from the recipe cookbook of Recipes-to-go (Bean)

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Mexican Lentil Casserole recipe - a tasty recipe for you to add to your collection!
Chemically speaking, chocolate really is the world's perfect food.
Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Eat drink and be merry, for tomorrow they may make it illegal.
Anonymous

Mexican Lentil Casserole

I drink no more than a sponge.
Francis Rabelais - Works. Book i. Chap. v.

Mexican Lentil Casserole Directions

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

Serves: 6

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Mexican Lentil Casserole Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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