Creamy Lentil Casserole with Dried Apricots

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Preparation info

  • Makes:

    4 to 6

    • Difficulty


Appears in

Monday-to-Friday Cookbook

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

When you combine humble lentils with exotic millet and infuse them with the fiery heat of curry and the subtle sweetness of apricots, you’ll have turned a few pantry ingredients into exciting fare.

If you’ve got some smoked ham in the freezer or leftover meat in the fridge, cube and reheat it in the casserole along with the apricots at the end of the cooking time. A dollop of plain yogurt finishes this dish nicely.


  • 1 tablespoon olive oil
  • teaspoons curry or chili powder
  • 1 cup millet or brown rice
  • 1 cup dried lentils
  • 4 cups chicken broth or water
  • Salt and freshly ground black pepper
  • 1 cup dried apricots
  • Plain low-fat yogurt or sour cream (optional)


  1. Preheat the oven to 375°F.
  2. Heat the oil in a 4-quart flame- and ovenproof pan or casserole over medium heat. Add the curry powder and millet and sauté, stirring occasionally, until the millet 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.

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