Cabbage and Lentil Casserole

* Lentils, Kroger, 0.5 cup (remove)
* Pacific Natural Foods Organic Mushroom Broth, 1 cup, 1 serving (remove)
* Bay Leaf, 1 tsp, crumbled (remove) Mustard seed, yellow, .75 tsp (remove)

* Peppers, sweet, red, raw, sliced, .75 cup (remove)
* Onions, raw, .5 cup, chopped (remove)
* Cabbage, fresh, 2 cup, chopped (remove)
* Yellow Sweet Corn, Frozen, 0.5 cup kernels (remove)
* Zucchini, 100 grams (remove)
* Hunt's Diced Tomatoes, Roasted Garlic, 2.5 cup (remove)
* Garlic, 2 clove (remove)
* *Hot Chili Peppers, 1 pepper (remove)
* Chili powder, 1.5 tsp (remove)
* *Cumin seed, 1 tsp (remove)

crust (or topping):
* *Rold Gold Tiny Twist Pretzels (1 oz bag), .75 serving (remove)
* Mozzarella Cheese, part skim milk, 1.25 oz (remove)
* Pepper, red or cayenne, 1 tsp (remove)

cook lentils in mushroom broth with bay leaf and mustard seeds

combine all other ingredients (except crust) in bowl and mix well.

after lentils are done, combine with other ingredients and put in 8" baking dish.

sprinkle crust on top and bake at 350* for 20-25 min


Number of Servings: 4

Recipe submitted by SparkPeople user ADDILA.