Green Lentil Casserole

[Guest guest]

I've got a day off work! Time to post some recipes!

 

This casserole is one of those recipes for which the result is more than the

sum of its parts. It does make a rather hugemungous quantity, though

(especially when there are only 2 of us - I've still got half the batch in

the freezer), so you might want to halve it.

 

Jo.

 

 

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<mx2 source= " MasterCook 5.0 " date= " September 28, 2000 " >

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<Nam>

Green Lentil Casserole

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<RcpE name= " Green Lentil Casserole " author= " Hüseyin Özer " >

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<![CDATA[

* Exported from MasterCook *

 

Green Lentil Casserole

 

Recipe By :Hüseyin Özer

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Lentils Casseroles

Main Course Tried

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

800 g green lentils -- (4 cups) picked clea

salt

3 tbsps olive oil

1 clove garlic -- finely chopped

1 med Spanish onion -- coarsely chopped

2 med carrots -- coarsely chopped

1 lg red pepper -- seeded and coarsely

1 lg green pepper -- seeded and coarsely

1 vegetable stock cube -- finely crumbled

3 med tomatoes -- peeled and coarsely

1 potato -- (about 225g) peeled

1/2 tsp dried crushed red chillies or chilli powde

ground white pepper

 

Put the lentils in a large saucepan with enough water to immerse them by

3.5 cm. Add salt and bring to the boil over high heat, removing any scum.

Cover, lower the heat and simmer for 30 minutes or until the lentils are

tender, adding more water if necessary. Drain, rinse well and drain

again.

 

Meanwhile, in a large saucepan, heat the oil over a low to medium heat.

Add the garlic, onion and carrots, and sauté until the garlic and onion

soften - about 5 minutes. Stir in the 2 peppers and the crumbled stock

cube. Cook for 10 minutes or until the carrot is tender.

 

Add the tomatoes, stir everything around for several minutes, then add

about 850ml of boiling water. Bring back to the boil over high heat, add

the potato and chilli, then season to taste. Adjust the heat to maintain

a very light boil until the potato is just cooked.

 

Stir in the cooked drained lentils, adjust seasoning. Cover, simmer

gently for 5-10 minutes to intermingle the flavours, then serve.

 

Cuisine:

" Middle Eastern "

Source:

" Sofra Cookbook: Modern Turkish & Middle-Eastern Cookery "

Copyright:

" Hüseyin Özer 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 571 Calories (kcal); 8g Total Fat; (12% calories from fat); 39g

Protein; 90g Carbohydrate; 0mg Cholesterol; 30mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

NOTES : High in protein, lentils are teamed here with hearty vegetables to

create a robust, nourishing casserole. The dish makes

particularly good comfort food in winter, and can be eaten on its

own or with rice or bread. In summer, use fewer lentils and more

tomatoes, and garnish with basil or marjoram - or whichever soft

fresh herbs take your fancy.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Beans & amp; Lentils

</CatT>

<CatT>

Casseroles

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " green lentils " unit= " g " qty= " 800 " >

<IPrp>

(4 cups) picked clean of impurities and rinsed in several batches of cold

water

</IPrp>

</IngR>

<IngR name= " salt " ></IngR>

<IngR name= " olive oil " unit= " tbsps " qty= " 3 " ></IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " Spanish onion " unit= " med " qty= " 1 " >

<IPrp>

coarsely chopped

</IPrp>

</IngR>

<IngR name= " carrots " unit= " med " qty= " 2 " >

<IPrp>

coarsely chopped

</IPrp>

</IngR>

<IngR name= " red pepper " unit= " lg " qty= " 1 " >

<IPrp>

seeded and coarsely chopped

</IPrp>

</IngR>

<IngR name= " green pepper " unit= " lg " qty= " 1 " >

<IPrp>

seeded and coarsely chopped

</IPrp>

</IngR>

<IngR name= " vegetable stock cube " qty= " 1 " >

<IPrp>

finely crumbled

</IPrp>

</IngR>

<IngR name= " tomatoes " unit= " med " qty= " 3 " >

<IPrp>

peeled and coarsely chopped

</IPrp>

</IngR>

<IngR name= " potato " qty= " 1 " >

<IPrp>

(about 225g) peeled and diced

</IPrp>

</IngR>

<IngR name= " dried crushed red chillies or chilli powder " unit= " tsp "

qty= " 1/2 " ></IngR>

<IngR name= " ground white pepper " ></IngR>

<DirS>

<DirT>

Put the lentils in a large saucepan with enough water to immerse them by 3.5

cm. Add salt and bring to the boil over high heat, removing any scum.

Cover, lower the heat and simmer for 30 minutes or until the lentils are

tender, adding more water if necessary. Drain, rinse well and drain again.

</DirT>

<DirT>

Meanwhile, in a large saucepan, heat the oil over a low to medium heat. Add

the garlic, onion and carrots, and sauté until the garlic and onion soften -

about 5 minutes. Stir in the 2 peppers and the crumbled stock cube. Cook

for 10 minutes or until the carrot is tender.

</DirT>

<DirT>

Add the tomatoes, stir everything around for several minutes, then add about

850ml of boiling water. Bring back to the boil over high heat, add the

potato and chilli, then season to taste. Adjust the heat to maintain a very

light boil until the potato is just cooked.

</DirT>

<DirT>

Stir in the cooked drained lentils, adjust seasoning. Cover, simmer gently

for 5-10 minutes to intermingle the flavours, then serve.

</DirT>

</DirS>

<Natn>

Middle Eastern

</Natn>

<Srce>

Sofra Cookbook: Modern Turkish & amp; Middle-Eastern Cookery

</Srce>

<CpyR>

Hüseyin Özer 1998

</CpyR>

<Note>

High in protein, lentils are teamed here with hearty vegetables to create a

robust, nourishing casserole. The dish makes particularly good comfort food

in winter, and can be eaten on its own or with rice or bread. In summer,

use fewer lentils and more tomatoes, and garnish with basil or marjoram - or

whichever soft fresh herbs take your fancy.

</Note>

</RcpE></mx2>

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