Cuisine High Fiber, Low Carbohydrate, Mediterranean, Salads & Vegetables, Vegetarians
Servings 4People
Ingredients
1cupRed Lentils
15mLOlive Oil
1pcOnionChopped
2pcsCloves GarlicChopped
1tspCurry Powder
1tspGround Coriander
1tspGround Cumin
1Stick CeleryChopped
2cupsChopped Pumpkin
4pcsDelaware PotatoesPeeled, diced and cooked
1TbspSoy Sauce
1Freshly Ground Black Pepper to Taste
1/2cupExtra Light Sour Cream
60gLow-fat Grated Cheese
Instructions
Place red lentils in a saucepan. Add enough water to cover and bring to the boil. Reduce heat. Cover. Cook for about 15 minutes or until lentils are tender. Drain.
In another saucepan, heat oil. Add onion, garlic and spices. Cook for a further 2 minutes or until onions are soft. Add celery and pumpkin. Sauté until vegetables are tender. Add cooked potato, lentils, soy sauce, pepper and sour cream. Mix well to combine.
Transfer potato mixture into a shallow casserole dish. Sprinkle with grated cheese. Bake at 200°C for about 15 minutes or until cheese is golden. Serve immediately.