Friday’s Barley, Lentil and Butternut Casserole



60ml Olive Oil

30g Butter

1 Large Onion, chopped

1 tsp Crushed Garlic

1 tsp Grated Ginger

1 tbsp Curry Leaves, chopped

1/2 tsp Coriander

1 tsp Caraway Seeds

1/2 tsp Fennel Seeds

1 tsp Turmeric

250g Diced Butternut

250g Sliced Mushrooms

300g Cooked Pearl Barley

320g Cooked Lentils

150g  Paneer or Hard Feta

80ml Cream

Salt and Pepper to taste

  • Preheat oven to 180°C.
  • Fry onion, garlic and ginger in oil and butter until soft and slightly caramelised for flavour. Then add the coriander, caraway and fennel seeds and fry until they start to pop.

  • Add the mushrooms and fry until soft. Once soft, take off the heat and mix in all the other ingredients. Season now to taste with salt and black pepper. Transfer to ovenproof dish. Bake for 30-40 minutes until butternut is soft.
  • If you use the feta, go lightly on the salt.
  • Serve with salad.

The following recipe was kindly contributed by Willie Cloete,YTF member and the owner of Yoga Pranam, based in Pretoria. Enjoy!!!


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