Spice lentil casserole

8 Servings

Ingredients

Quantity Ingredient
¼ teaspoon Crushed red chili flakes
½ teaspoon Turmeric
1 pinch Asafetida (optional)
2 tablespoons Canola oil
1 cup Scallions, sliced
½ cup Green bell pepper, chopped
3 Garlic cloves, minced
2 cups Green cabbage, shredded
2 cups Brown rice, cooked
3 cups Brown lentils, cooked
1 cup Vegetable stock
1 cup Frozen peas, thawed

Directions

Preheat oven to 350 degrees F.

In a large skillet, saute chili, turmeric and asafetida in oil for 2 minutes.

Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes.

Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm.

Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg chol, 35 mg calcium

Source: Vegetarian Gourmet, Autumn 1993

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