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 Recipe for Spiced Lentil Casserole is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Spiced Lentil Casserole from the recipe cookbook of Recipes-to-go (Meal)
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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
Spiced Lentil Casserole Recipe brought to you by Recipes To-Go