Spiced Lentil Casserolecasseroles, diabetic, lowfat, main dish, vegetarian 1/4 teaspoon crushed red chili flakes 1/2 teaspoon turmeric 1 pinch asafetida (optional) 2 tablespoon 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 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 |
