Curried Lentil Casserole -

Curried Lentil Casserole

Ingredients

⅔ cup (150 ml/120 g) green lentils
2 cups (500 ml) vegetable stock
1 red pepper
14 oz (398 ml) can tomatoes
1 tbsp (15 ml) olive oil
1 onion
1 clove garlic
¼ cup (50 ml) red wine or tomato juice
1 tbsp (15 ml) chopped fresh coriander leaves
1 tsp (5 ml) curry powder
Pinch cayenne
Salt and freshly ground pepper
A few whole coriander leaves

Details

Serves: 2

Method

Rinse the lentils in cold water and drain. Bring the stock to a boil. Add lentils and cook on low heat for 45 minutes.

Finely dice the red pepper. Drain the tomatoes, reserving the juice, and chop coarsely. Chop the onion and garlic.

Heat the oil. Add onion and garlic and sauté on low heat until translucent. Stir in the tomatoes and reserved juice, additional juice or the wine and chopped coriander. Bring to a boil. Stir in the lentils and stock, cover and cook for 15 minutes. Add curry powder, cayenne, salt and pepper. Garnish with whole coriander leaves and serve.

Per serving:- approx. 371 calories 19 g protein, 8 g fat, 51 g carbohydrates

Related food category:

• Vegetable and Side Dishes