Lentil bhuja casserole
- Preparing Time: 40 minutes
- Total Time: 1 hour and 50 minutes
- Served Person: 4
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon fresh ginger grated
- 2 garlic cloves crushed
- 1 teaspoon ground turmeric
- oil for pan frying
- 375 grams green lentils cover with cold water and soak overnight
- 200 grams green beens top and tailed
- 2 carrots thinely sliced
- 1 large onion grated
- 1 large potato grated
- 90 grams plain (all purpose) flour
- 2 tablespoons oil extra
- 250 mls tomato passata (pureed tomatoes)
- 500 mls vegetable stock
- 250 mls pouring (whipping cream) cream
- pitta bread to serve
- Carbohydrate 6.74181750038223 g
- Cholesterol 0 mg
- Fat 27.270707554787 g
- Fiber 1.51174999764503 g
- Protein 0.856779999988649 g
- Saturated Fat 3.53998625709858 g
- Serving Size 1 1 Serving (89g)
- Sodium 23.8979999997535 mg
- Sugar 5.2300675027372 g
- Trans Fat 1.3603615026297 g
- Calories 269 calories
1. Put the lentils in a bowl, cover with cold water and leave to soak overnight. Drain well and place in a bowl. 2. Grate the onion and potato, place in a clean tea towel (dish towel) and squeeze out the excess moisture. Add to the lentils with the spices and flour and mix well. Using dry hands, roll the mixture into walnut-sized balls and place on a foil-lined tray. Cover and refrigerate for 30 minutes. 3. Heat about 2 cm of oil in a heavy-based frying pan. Add the lentil balls in small batches and fry over high heat for 5 minutes, or until golden brown. Drain on paper towels. 4. Heat another 2 tablespoons oil in a large saucepan. Add the garlic and ginger and sauté over medium heat for 1 minute, then stir in the tomato passata, stock and cream. Bring to the boil, then reduce the heat and simmer for 10 minutes. 5. Add the lentil balls, beans and carrot. Cover and simmer for 35 minutes, stirring occasionally. Serve hot, with pitta bread.
