Lentil, ginger and tomato casserole

Fairlady
6 servings
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Pulses

By Food24 November 03 2009
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Ingredients (15)

2.00 onion — chopped
45.00 ml sunflower oil
4.00 garlic — cloves, crushed
chilli paste
5.00 ml curry powder — medium
3.00 lemon leaves — or dried bay leaves
6.00 tomatoes — chopped
5.00 ml fresh ginger — paste, or grated
12.00 fresh coriander — sprigs
2.00 garlic — cloves, crushed
5.00 ml sugar
salt and freshly ground black pepper
500.00 g lentils — cooked
2.00 eggs — extra-large
250.00 ml milk
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Method:

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).



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