Mexican Lentil Casserole

I just typed this recipe up for a friend so I figured I’d share it here for anyone interested in a budget friendly, simple, delicious, gluten free and vegan dish.

Mexican Lentil Casserole

1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
8 cups water
2 cups lentils (I prefer red)
3 cups cooked brown rice
12 oz tomato paste
4 tsp dehydrated onion flakes
2 tsp salt
3 tsp chili powder
1 tsp dried hot red pepper flakes
1 tsp dried minced garlic
1/2 tsp dried oregano
1 tsp cumin powder

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 oil a 2 qt casserole dish.

Remove saucepan from heat. Stir in remaining ingredients, mixing well. Spoon into prepared dish.

Bake uncovered 25 minutes. Let stand 5 minutes before serving.

Notes:
1.The original recipe called for a taco seasoning packet instead of all the dry seasonings. Since I’m both cheap/on a big family budget and concerned about junk ingredients, I make my own mixes/blends. If you prefer to use a mix, just omit the dried spices and add 1-2 packets of taco seasoning mix to the pot instead.

2. I make a mega batch of this and freeze it in trays or bags before baking. It holds up well in the freezer and is then fast to fix on a busy day. I think it would even be OK if it was just dumped into the crock pot to cook.

3. This makes a delicious burrito/taco filling. (Obviously, regular flour tortillas are not gluten free….choose corn or other GF tortillas) Top with cheese and/or sour cream (if you can do dairy) or salsa, avocado, cilantro, etc if you want to stay vegan.