1/2 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 cup water
1 cup lentils, uncooked (7 1/2
1 ounces)
1 1/2 cup cooked brown rice
1 6 ounce can tomato paste
1 1/4 oz packet taco seasoning mix
1/2 tsp chili powder
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
Servings: 6 servings
Mexican Lentil Casserole (Vegan) Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Main Dish; Mexican; Vegetable
The History of Recipes
Historians have traced the existence of recipes far back into the far past, at least as far back into recorded history as early Egypt, and quite possibly further than that. However, generally, these early cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a series of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius compiled some documents showing how to cook the recipes cooked by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times used many different herbs and spices, including some familiar names for example bay, fennel and dill. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, such as parsley and basil. These new culinary innovations was responsible for an explosion in books on cooking, the majority of which are now in private collections. The introduction of television brought us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Mexican Lentil Casserole (Vegan) recipe.
