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Spiced Lentil Casserole

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Submitted by christian

YIELD

8 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

¼ 1.3
TEASPOON ML RED PEPPER FLAKES
½ 2.5
TEASPOON ML TURMERIC
1 1
PINCH PINCH ASAFETIDA
optional *
2 3E+1
TABLESPOONS ML CANOLA OIL
1 237
½ 118
CUP ML GREEN BELL PEPPERS
chopped
3 3
EACH EACH GARLIC CLOVES
minced
2 473
CUPS ML CABBAGE
shredded
2 473
CUPS ML BROWN RICE
cooked
3 7.1E+2
CUPS ML BROWN LENTILS
cooked *
1 237
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 223 19% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 42mg 2%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 13%
Sugars g
Protein 10g
Vitamin A 8% Vitamin C 31%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 
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