Lentil Roast (6 servings)
Sort and rinse:
1 1/2 c lentils
Bring to a boil and simmer until soft, about 25 min.:
Lentils
3 c water
Do not drain.
Mince in food processor:
2 large cloves garlic
Add and chop:
1 large onion
Braise garlic and onion until softened in:
1/2 c water (or vegetable stock)
Combine in a medium sized bowl:
1 1/2 grated fat free mozzarella style soy cheese
2 oz. Egg Beater
2 t dried parsley flakes
1/2 teaspoon thyme
1/2 t brown sugar, packed
1/4 t salt
Generous grind fresh nutmeg
Combine all ingredients.Add water or stock if the mixture
seems dry. Put in an oven proof dish. Bake covered at
375 degrees F., 35-40 minutes. Or refrigerate and bake later.
V. H. Jergens
vhj@xxxxxxx