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Spiced Lentil Casserole

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Yield: 8 servings

1/4 ts Crushed red chili flakes 3 Garlic cloves; minced
1/2 ts Turmeric 2 c Shredded green cabbage
1 pn Asafetida (optional) 2 c Cooked brown rice
2 tb Canola oil 3 c Cooked brown lentils
1 c Sliced scallions 1 c Vegetable stock
1/2 c Chopped green bell pepper 1 c Frozen peas; thawed

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

444 1 rate

Comments

Spiced Lentil Casserole<br /> Yield: 8 servings<br /> <br /> 1/4 ts Crushed red chili flakes 3 Garlic cloves; minced<br /> 1/2 ts Turmeric 2 c Shredded green cabbage<br /> 1 pn Asafetida (optional) 2 c Cooked brown rice<br /> 2 tb Canola oil 3 c Cooked brown lentils<br /> 1 c Sliced scallions 1 c Vegetable stock<br /> 1/2 c Chopped green bell pepper 1 c Frozen peas; thawed<br /> <br /> Preheat oven to 350 degrees F.<br /> <br /> In a large skillet, saute chili, turmeric and asafetida in oil for 2<br /> minutes.<br /> <br /> Add scallions, bell pepper, garlic and cabbage and saute for 5<br /> minutes.<br /> <br /> Combine with rice, lentils, stock and peas in a baking dish and bake<br /> for 20 minutes. Serve warm.<br /> <br /> Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg<br /> chol, 35 mg calcium<br /> <br /> HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate)<br /> <br /> Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen<br /> Mintzias<br /> <br />
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