SPICED LENTIL CASSEROLE

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 cups shredded green cabbage
2 cups cooked brown rice
3 cups cooked brown lentils
1 cup vegetable stock
1 cup 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.

*May substitute garlic powder or onion powder

Servings: 8
Source: Vegetarian Gourmet, Autumn 1993