I was clicking through old entries and couldn't help but notice how how long it's been since I've posted any recipes!

As I've alluded, I'm getting ready to move and trying to eat up the foods in my pantry. This has led to some ho-hum meals like green bean casserole, but also to tonight's Afghani Lentil Casserole. The recipe calls for lentils, canned tomato sauce (although I used canned diced tomatoes tonight), lasagna noodles, an onion, plain yogurt, and spices. The ingredients are probably things you have in your kitchen, too. Unlike many recipes that utilize kitchen staples, this one is pretty original.

1 large onion -- chopped
1 cup green or brown lentils -- picked over and washed
2 cups vegetable stock
2 cups tomato sauce (I used 1-14.5 oz can of diced tomatoes)
1/2 teaspoon salt
1 teaspoon coriander (I used fresh cilantro)
1 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon cayenne (I used paprika)
9 lasagna noodles
3 cloves garlic -- chopped
2 cups fat-free yogurt
1 tablespoon all purpose flour
vegetable cooking spray
1 tablespoon mint

Saute onions until golden. Stir in the lentils and add the vegetable stock.



Bring to a boil, lower the heat, cover and simmer for 20 minutes. Add tomato sauce, salt, coriander, cumin, pepper and cayenne, simmer 30 minutes.



Cook noodles. Combine yogurt, flour and garlic, stir well. Spray a 13x9 inch baking pan, put half yogurt on the bottom, layer with 1/2 noodles, 1/2 lentil sauce, repeat ending in lentil sauce. Sprinkle mint over top and bake for 35 minutes at 350 degrees.

Adapted from :
"A cross between Syrian Rishtah from The Versatile Grain and the Elegant Bean: A Celebration of the World's Most Healthful Foods by Sheryl and Mel London



(See the little rose plant on the table? It was an impulse by at the grocery store for $2.99. Being frugal is great, but who can resist beauty?)