Spiced Lentil Casserole

Brown lentils and brown rice baked together with shredded cabbage, green peas, and a handful of Indian-inspired spices make this a filling vegetarian casserole that works as a complete meal. The turmeric gives everything a warm golden color, and the asafetida adds a savory, onion-like depth that’s hard to place but impossible to miss.

Sauteing the spices in oil first is a must. That two minutes of blooming in hot oil unlocks the flavor compounds in the turmeric and chili flakes far more than just stirring them into a cold mixture would. The scallions, bell pepper, garlic, and cabbage get a quick saute after to soften them before baking.

Use pre-cooked lentils and rice here. The 20-minute bake is just enough to meld everything together and heat it through, not enough to cook dried grains from scratch.

Kitchen Tips

• Asafetida is optional but recommended. Use just a pinch. It’s potent stuff and too much tastes sulfurous.
• Don’t skip sauteing the spices. Raw turmeric tastes chalky and bitter without that oil bloom.
• The vegetable stock keeps things moist during baking. If the casserole looks dry when you check it, add a splash more.

Variations

• Stir in a handful of fresh spinach before baking for extra greens.
• Add cumin seeds and mustard seeds to the spice saute for a more traditional dal-style flavor.
• Top with toasted cashews or coconut flakes before serving for crunch.