Spiced Lentil Casserole
Yield
8 servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | teaspoon |
red pepper flakes
|
|
| ½ | teaspoon |
turmeric
|
|
| 1 | pinch |
asafetida
optional |
*
|
| 2 | tablespoons |
canola oil
|
|
| 1 | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
green bell peppers
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 2 | cups |
cabbage
shredded |
|
| 2 | cups |
brown rice
cooked |
|
| 3 | cups |
brown lentils
cooked |
* |
| 1 | cup |
vegetable stock
|
|
| 1 | cup |
green peas
thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | ml |
red pepper flakes
|
|
| 2.5 | ml |
turmeric
|
|
| 1 | pinch |
asafetida
optional |
*
|
| 3E+1 | ml |
canola oil
|
|
| 237 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
green bell peppers
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 473 | ml |
cabbage
shredded |
|
| 473 | ml |
brown rice
cooked |
|
| 7.1E+2 | ml |
brown lentils
cooked |
* |
| 237 | ml |
vegetable stock
|
|
| 237 | ml |
green peas
thawed |
|
Directions
Preheat oven to 350℉ (180℃).
In a large skillet, sauté chili, turmeric and asafetida in oil for 2 minutes.
Add scallions, bell pepper, garlic and cabbage and sauté for 5 minutes.
Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes.
Serve warm.
