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Mexican Lentil Casserole

1/2 c Chopped onions
1/2 c Chopped green bell peppers
1/2 c Chopped celery
4 c Water
1 c Lentils, uncooked (7 1/2 ounces)
1 1/2 c Cooked brown rice
1 6 ounce can tomato paste
1 1/4 oz Packet taco seasoning mix
1/2 ts Chili 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 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.

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