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