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
Academics have traced the existance of recipes far back into the distant past, in fact as far as the Egyptians, and possibly even further. Interesting though that maybe, in the main part, these old cookbooks were just simple pictorial recipes for food preparation.
Progressing into Roman times around 25BC a man called Apicius compiled a number of scripts which described recipes cooked by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also recounts how the Roman cooks were skilled in the use of many different aromatic flavours, including many that are still in use today such as thyme, rue and parsley. For the centuries that followed, the wealthy families of Wesstern Europe tried to offer the most extravagent meals, and as a result cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 1800s that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording popular recipes of the day. By the advent of the twentieth century, recipe publications are starting to become popular as a result of increased literacy, more free time and having more disposable income. |
We hope you enjoy this Mexican Lentil Casserole (Vegan) recipe.
