Easy, Nutritious, Kid-Approved Dinner
I have made this for dinner several times over the last couple of months. To round out the meal, I serve cut up veggies for the kids and a salad for Derek and me.
Both boys enjoy this meal, and it is currently Lil D’s favourite. I’m in a sharing mood today, so I thought I would share this nutritious, easy and delicious treat with y’all.
Here’s the recipe:
Creamy Lentil Casserole with Dried Apricots:
Makes 4 to 6 servings
1 tsp. olive oil
1.5 tsp curry OR child powder – I have successfully tried both
1 cup of brown rice OR millet – I use brown rice
1 cup of dried lentils – I once used a large can and it worked fine; I just added less water
4 cups of chicken broth OR water’ – I use water
salt and freshly ground pepper
1 cup of dried apricots
Plain low-fat yogurt OR sour cream (optional)
1. Preheat over to 375 F
2. Heat the oil in a 4-quart ovenproof pan or casserole over medium heat. Add the curry (or chili) powder and brown rice (or millet) and saute, stirring occasionally, until the rice begins to smell toasty, about 1 minute.
3. Add the lentils and broth. Bring the liquid to a boil and season to taste with salt and pepper. Cover and bake until the grain and lentils are almost completely tender, about 25 minutes.
4. Meanwhile, cut the apricots into halves
5. Stir the apricots into the casserole, cover, and bake until all the ingredients are cooked through and hot, about another 10 minutes. Adjust the seasoning and serve with a dollop of yogurt if you like
Notes: I have never added the yogurt; I pick the apricots out of the boys’ portions.
Enjoy! I have found this recipe very forgiving.