Mexican Lentil Casserole

• vegetable oil↗2 tablespoons
• medium onion, chopped↗1
• medium green bell pepper, chopped1
• stalks celery, chopped↗3
• water↗4 cups
• dried lentils (green or brown)↗1 cup
• cooked rice (brown rice is recommended)↗1 1⁄2 cups
• (6 ounce) can tomato paste↗1
• (1 1/4 ounce) package taco seasoning mix1
• chili powder (or to taste)↗1 teaspoon
• crushed tortilla chips1⁄2 cup
• shredded cheddar cheese or 1/2 cup monterey jack cheese↗1⁄2 cup

Step-by-step instructions

1. 1

   In a large saucepan, saute the onions, green peppers, and celery in heated oil over medium heat for 5 minutes.

2. 2

   Add in the water; bring to a boil.

3. 3

   Stir in the lentils; cover, lower heat, and simmer 40 minutes (do not drain).

4. 4

   Transfer lentil mixture to a large bowl; add in cooked rice, tomato paste, taco seasoning mix, and chili powder; stir to combine.

5. 5

   Transfer mixture to a lightly greased medium-sized casserole dish.

6. 6

   Bake, uncovered, in a 350° oven for 20 minutes.

7. 7

   Sprinkle tortilla chips and cheese on top.

8. 8

   Bake another 5 minutes or until cheese melts.