RECIPE ROOM

  • What’s in season in July?
  • What’s in season in May?
  • Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • EDUCATION TOOLS

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish
  • REDUCE FOOD WASTE

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning
  • ABOUT US

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Lentil and Spinach Casserole

    6

     Ingredients

    • 4 teaspoons olive oil
    • 1 yellow onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 red pepper, seeded, membrane removed and diced
    • 1 teaspoon sea salt
    • 2 teaspoons ground coriander
    • ¼ teaspoon asafetida powder (see note)
    • ¼ teaspoon cayenne pepper
    • 4 teaspoons vegetable bouillon
    • 4 ripe tomatoes, chopped
    • 4 teaspoons tomato paste
    • 14 oz can brown lentils, rinsed and drained
    • 1 carrot, diced
    • 2 large all-purpose potatoes, diced
    • juice of ½ lemon
    • 1 teaspoon xylitol
    • 2½ tablespoons chopped flat-leaf (Italian) parsley
    • 5 spinach leaves, shredded
    • steamed rice or chapatti, to serve

    Lentil and Spinach Casserole

    Method

    Heat the oil in a large, heavy-based saucepan over medium–high heat. Add the onion, garlic and pepper and cook for about 5 minutes, stirring often, until the onion softens.

    Add the salt, coriander, asafetida powder, cayenne pepper and bouillon and cook, stirring, for 1 minute or until aromatic.

    Add the tomatoes, tomato paste, lentils, carrot, potatoes, lemon juice, xylitol and enough water to just cover the vegetables. Bring to a boil, then reduce the heat to medium–low and simmer, covered, for 25–30 minutes. Remove from the heat and stir in the parsley and spinach leaves. Serve with steamed rice or chapatti.

    Note: Asafetida powder is used widely in Indian cooking and is a powdered flavoring obtained from a large, fennel-like plant. Because of its pungency, it is always used in small quantities. It is available from Indian grocery stores and some health food stores.

    “LivWise” by Olivia Newton-John, published by Murdoch, RRP $39.99 available where books are sold.

    Submitted by
    Olivia Newton-John

    Tips and Tricks

    • Casseroles are leftover-friendly meals – you can experiment by replacing these vegies with whatever you have to hand, including things which have seen better days but are fine to eat.

    • If you can’t access asafetida powder, you can use garlic or onion powder as a replacement.

    • Leftover tomatoes can also be frozen, ready to be used in a sauce, soup or casseroles. Store in an airtight container/bag in your freezer to prevent freezer burn.

    Lentil and Spinach Casserole was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe