Post by Deleted on Jan 14, 2019 20:20:45 GMT -5
Lentil & Veggie Casserole
From: Peak of the Market (Winnipeg, Manitoba, Canada, 1/7/2019)
Ingredients:
1.1 lbs (500 g) lentils, cooked
3/4 cup (180 ml) honey
1/2 cup (125 ml) soy sauce
2 teaspoons (10 ml) dry mustard
1 teaspoon (5 ml) pepper
1/2 teaspoon (2.5 ml) ground ginger
2 tablespoons (30 ml) vegetable oil
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) carrot, sliced
1/2 cup (125 ml) celery, sliced
8 cups (2 L) white rice, cooked
Directions:
1. Place the lentils into a large casserole dish.
2. In a small bowl, combine the honey with the soy sauce, mustard, pepper & ginger. Gently stir the mixture into the lentils.
3. In a medium skillet, heat the oil. Add the onion, carrot & celery. Saute over medium-high heat until the onion is translucent.
4. Add the vegetables to the lentils. Cover the casserole dish & bake in a preheated 350ºF (180ºC) oven for 45 minutes.
5. Uncover the casserole dish & continue baking for an additional 15 minutes. Serve over hot rice.
Serves 6
From: Peak of the Market (Winnipeg, Manitoba, Canada, 1/7/2019)
Ingredients:
1.1 lbs (500 g) lentils, cooked
3/4 cup (180 ml) honey
1/2 cup (125 ml) soy sauce
2 teaspoons (10 ml) dry mustard
1 teaspoon (5 ml) pepper
1/2 teaspoon (2.5 ml) ground ginger
2 tablespoons (30 ml) vegetable oil
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) carrot, sliced
1/2 cup (125 ml) celery, sliced
8 cups (2 L) white rice, cooked
Directions:
1. Place the lentils into a large casserole dish.
2. In a small bowl, combine the honey with the soy sauce, mustard, pepper & ginger. Gently stir the mixture into the lentils.
3. In a medium skillet, heat the oil. Add the onion, carrot & celery. Saute over medium-high heat until the onion is translucent.
4. Add the vegetables to the lentils. Cover the casserole dish & bake in a preheated 350ºF (180ºC) oven for 45 minutes.
5. Uncover the casserole dish & continue baking for an additional 15 minutes. Serve over hot rice.
Serves 6
