Spiced Lentil Casserole Recipe

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Spiced Lentil Casserole Ingredients

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

A Recipe for
Spiced Lentil Casserole

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

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Spiced Lentil Casserole

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Spiced 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

HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate)

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias

Serves: 8

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

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