Cheesy Mexican Lentil Casserole

FOODISTA
13Ingredients
85Minutes
430Calories

Ingredients

US|METRIC
  • 2 tablespoons vegetable oil
  • 1 onion (medium, chopped)
  • 1 green bell pepper (medium, chopped)
  • 3 stalks celery (chopped, I omitted this, I don't like celery)
  • 4 cups water
  • 1 cup dried lentils (green or brown, I used 2 cups)
  • 1 1/2 cups cooked rice (brown rice is recommended)
  • 12 ounces tomato paste
  • 1 cup salsa (this makes the consistency not too thick)
  • 1 1/4 ounces taco seasoning mix
  • 1 teaspoon chili powder (or to taste)
  • 1/2 cup tortilla chips (crushed)
  • 1/2 cup shredded cheddar cheese (or monterey jack cheese)
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    Made it

    Directions

    1. In a large saucepan, saute the onions, green peppers, and celery in heated oil over medium heat for 5 minutes.
    2. Add in the water; bring to a boil.
    3. Stir in the lentils; cover, lower heat, and simmer 40 minutes (do not drain).
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    NutritionView More

    430Calories
    Sodium79% DV1900mg
    Fat20% DV13g
    Protein43% DV22g
    Carbs20% DV61g
    Fiber92% DV23g
    Calories430Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat3.5g18%
    Trans Fat0g
    Cholesterol15mg5%
    Sodium1900mg79%
    Potassium1670mg48%
    Protein22g43%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber23g92%
    Sugars17g34%
    Vitamin A60%
    Vitamin C90%
    Calcium20%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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