Spice Lentil Casserole Recipe

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Spice Lentil Casserole Ingredients

1/4 tsp crushed red chili flakes
1/2 tsp turmeric
1 pinch asafetida (optional)
2 tbsp canola oil
1 cup scallions, sliced
1/2 cup green bell pepper, chopped
3 garlic cloves, minced
2 cup green cabbage, shredded
2 cup brown rice, cooked
3 cup brown lentils, cooked
1 cup vegetable stock
1 cup frozen peas, thawed

A Recipe for
Spice Lentil Casserole

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This is a recipe for Spice Lentil Casserole from the recipe cookbook of Recipes-to-go (Bean)

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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I eat merely to put food out of my mind.
N.F. Simpson

Spice Lentil Casserole

Hunger: One of the few cravings that cannot be appeased with another solution.
Irwin Van Grove

Spice Lentil Casserole 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

Serves: 8

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Spice Lentil Casserole Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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