Spice Lentil Casserole

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

Original recipe makes 8 Servings



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 Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998

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