Title: Spiced Lentil Casserole
Categories: Entree Casserole Vegetarian Legume
Yield: 8 Servings

1/4	ts	Crushed red chili flakes
1/2	ts	Turmeric
1	pn	Asafetida (optional)
2	tb	Canola oil
1	c	Sliced scallions
1/2	c	Chopped green bell pepper
3		Garlic cloves; minced
2	c	Shredded green cabbage
2	c	Cooked brown rice
3	c	Cooked brown lentils
1	c	Vegetable stock
1	c	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

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