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Spice lentil casserole

Yield: 8 Servings

Ingredients:

• 1/4 ts Crushed red chili flakes
• 1/2 ts Turmeric
• 1 pn Asafetida (optional)
• 2 tb Canola oil
• 1 c Scallions sliced
• 1/2 c Green bell pepper chopped
• 3 Garlic cloves minced
• 2 c Green cabbage shredded
• 2 c Brown rice cooked
• 3 c Brown lentils cooked
• 1 c Vegetable stock
• 1 c Frozen peas

Instructions:

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 Source: Vegetarian Gourmet Autumn 1993

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