1/4 tsp Crushed red chili flakes
1/2 tsp Turmeric
1 pinch Asafetida (optional)
2 tbsp 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
Directions
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
Servings: 8 servings
Spiced Lentil Casserole Recipe brought to you by Recipe Ideas
Categories: Diabetic; Casseroles; Main Dish; Vegetarian; Low-Fat/Cal
The History of Recipes
It is quite possible to track the history of recipes way back into antiquity, at least as far into history as ancient Egypt, and potentially, even further back. Interesting though that is, these, ancient recipes were just very simple pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts are a few tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Closer to modern times, there were some recipe books which date from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are not about the indian curry that is familiar to us all today, but instead descriptions of the types of food served to the upper classes of those days. During the succeeding few centuries, the rich and powerful families of Wesstern Europe competed to offer the most exotic meals, and because of this the best chefs and their recipes were highly sought after. However, it wasn`t until the nineteenth century that fine cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing popular recipes of the day. By the time we get to the twentieth century, cookery books were in great demand, mostly due to higher levels of literacy, people having increased spare time and disposable income. Like it or not, the introduction of TV brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Spiced Lentil Casserole recipe.
