Mexican Lentil Casserole

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