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)
Your Spiced Lentil Casserole is ready. Happy cooking!
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