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Lentil, ginger and tomato casserole

Recipe from: 4/21/1993 12:00:00 AM
Ingredients 15
Servings 6


  • 2
    onions, chopped
  • 45
    sunflower oil
  • 4
    cloves garlic, crushed
  • a little chilli paste
  • 5
    medium curry powder
  • 3
    fresh lemon leaves or dried bay leaves
  • 6
    ripe tomatoes, chopped
  • 5
    ginger paste or freshly grated ginger root
  • 12
    sprigs fresh coriander (optional)
  • 2
    cloves garlic, crushed
  • 5
  • salt and milled black pepper
  • 500
    cooked lentils
  • 2
    extra-large eggs
  • 250


Sauté onions in oil until translucent. Add garlic, chilli paste, curry powder and lemon leaves. Add ripe tomatoes and sauté for 3 to 4 minutes. Add fresh ginger, coriander, garlic and sugar. Season to taste. Simmer, covered, until tomatoes have softened. Remove lid and reduce until liquid has almost evaporated. Layer lentils and tomato mixture into an ovenproof dish, cover with well-seasoned egg beaten together with milk and bake at 180 ºC for 45 minutes to an hour, or until topping is golden brown. Serve on lightly buttered noodles, accompanied by a leafy green salad, fresh cucumber and green beans. TOTAL KILOJOULE COUNT: 6 130 kJ (1 465 Cal). A portion: 1 020 kJ (245 Cal).

Read more on: pulses  |  bake

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