Lentil, Ginger & Tomato Casserole

3 onions, chopped                             
20 ml grated fresh ginger
45 ml olive oil                                   
8 cloves garlic, crushed      
5 ml curry powder                            
8 ripe fresh tomatoes, skinned & chopped 
4 fresh lemon leaves (or bay leaves)                               
2 large carrots, finely garted
270 g uncooked lentils                      
Worcester sauce to taste
2 extra large eggs beaten in             
salt & milled pepper to taste   
1 c milk
1.        Boil lentils in water & salt until just soft. Drain & refresh under cold.
2.       Skin & chop tomatoes, set aside.
3.       Finely grate carrots, set aside.
4.       Sauté onions in the oil until translucent.
5.       Add the crushed garlic, curry powder & lemon leaves, sauté.
6.       Add the chopped tomatoes & grated carrots, sauté for 4 minutes.
7.       Add grated fresh ginger, sauté.
8.       Season to taste with salt & milled pepper.
9.       Simmer, covered until tomatoes & carrots soften.
10.    Pre-heat oven to 180*C (350*F).
11.     Grease a large glass casserole dish.
12.    Remove lid from frying pan & reduce the liquid until almost all evaporated.
13.    Mixed the cooked lentil & tomato mixture and place in the greased casserole dish.
14.    Beat the eggs & milk.
15.    Add enough, salt, milled pepper & woerster sauce to egg mixture to make a well seasoned mixture.
16.    Pour over the casserole.
17.    Bake for 45 – 60 minutes or until topping is golden brown.
18.    Serve on lightly buttered noodles & accompanied by a leafy green salad.


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