Spiced 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 Sliced scallions
½ cup Chopped green bell pepper
3 Garlic cloves; minced
2 cups Shredded green cabbage
2 cups Cooked brown rice
3 cups Cooked brown lentils
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

HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate) Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

Related recipes