LENTIL AND VEGETABLE PIE
|Red lentils||4 Ounce|
|Cooked vegetables||2 Cup (32 tbs)|
|Rich curry sauce||1 Cup (16 tbs)|
|Grated cheese||1 Cup (16 tbs)|
Wash and pick over the lentils, and simmer for 30 minutes.
Cook the vermicelli in milk-and-water for 10 minutes.
Grease a casserole dish and two- thirds fill with layers of the following: layer of cooked vegetables moistened with curry sauce and sprinkled with grated cheese (generously), then a layer of cooked lentils with sauce and grated cheese.
Use up the filling, then top with cooked cheese.
Bake in hot oven for 20 minutes.
A shortcrust top may be used, then brush with milk and bake brown.
Serving size: Complete recipe
Calories 1525 Calories from Fat 338
% Daily Value*
Total Fat 38 g58.8%
Saturated Fat 22.1 g110.4%
Trans Fat 0 g
Cholesterol 109.8 mg36.6%
Sodium 3257.6 mg135.7%
Total Carbohydrates 190 g63.5%
Dietary Fiber 44.1 g176.2%
Sugars 32.1 g
Protein 99 g197%
Vitamin A 322.4% Vitamin C 19.4%
Calcium 152% Iron 53.4%
*Based on a 2000 Calorie diet