Mexican Lentil Casserole

1. In a medium saucepan, combine onions, green pepper, cleery and water.
2. Bring to a boil over medium heat.
3. Stiri in lentils, cover pot, reduce heat to low, and simmer 40 minutes.
4. Preheat oven to 375. Lightly oil a 1 3/4 quart casserole or spray with a nonstick cooking spray.
5. Remove saucepan from heat and stir in remaining ingredients, mixing well.
6. Spoon into prepared casserole.
7. Bakei, uncovered, 25 minutes.
8. Let stand 5 minutes before serving.
9. Per serving: 228 cal; 14 g prot; 1 g fat; 43 g carb; 605 mg sod; 0 mg chol.
10. Lean, Luscious and Meatless by Bobbine Hinman and Millie Snyder/MM by DEEANNE.