Spiced Lentil Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
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
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
Source from luhu.jp
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
Source from luhu.jp