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