Question

Lentil Bhuja Casserole

Answer 1

Prep: 40 mins + overnight soaking + 30 mins chilling.  Cooking: 1 hr 10 mins.  Serves 4-6.

Ingredients:

2 cups green lentils

2 carrots

1 large onion

1 large potato

1 tsp each ground cumin, ground coriander, ground turmeric

3/4 cup all-purpose flour

Oil, for pan-frying

2 tbs oil

2 garlic cloves, crushed

1 tbs finely grated fresh ginger

1 cup pureed tomatoes

2 cups vegetable stock

1 cup whipping cream

7 oz green beans, trimmed

Pita bread, for serving

Cover the lentils with cold water and soak overnight.  Drain well.

Slice the carrots and grate the onion and potato, draining excess liquid.

Combine lentils, onion, potato, spices, and flour in a bowl; mix well.  Roll the mixture into walnut-sized balls and place them on a foil-lined tray.  Cover and refridgerate for 30 minutes.

Heat the oil, about 3/4″ deep, in a frying pan over high heat.  Add the lentil balls in small batches and fry for 5 minutes, or until golden brown.  Drain on paper towels once removed.

Heat the extra oil in a large saucepan and add garlic and ginger, cooking over medium heat for 1 minuted while stirring.  Stir in pureed tomatoes, stock, and cream.  Bring to a boil, reduce heat, and simmer, uncovered, for 10 minutes.  Add the lentil balls, beans, and carrot.  Cover and simmer for 35 minutes, stirring occasionally.  Serve with bread, if desired.