INGREDIENTS

INSTRUCTIONS

SERVINGS LACTO/VEGAN  This roulade is different than most in that its
outer layer, which is  made of cooked lentils, is unbaked when it is
rolled around the  stuffing; baking happens after rolling. This allows
the dish to be  assembled well in advance. Leftovers can be eaten
cold-the roulade  slices like a dream and is great on a sandwich with
pickles or  alongside a salad.  In medium saucepan, combine lentils and
2 1/2 cups water. Bring to a  boil. Reduce heat, cover and simmer until
lentils are tender and  water is absorbed, about 15 minutes.  Stuffing:
In medium skillet, heat oil over medium heat. Add onions  and bell
pepper and cook, stirring often, until vegetables are soft,  about 7
minutes. Remove from heat. In food processor, combine  onion-pepper
mixture, chestnuts, bread crumbs and sage; pulse on and  off until
well-blended. Transfer to large bowl and season with salt  and pepper.
Preheat oven to 350 degrees. Transfer cooked lentils to food
processor. Add garlic, water or lemon juice, bread crumbs, salt and
pepper and process until mixture becomes a smooth, pliable dough.
Spread out a large piece parchment paper or wax paper on flat  surface.
Transfer lentil mixture to paper and pat into an 11- by  14-inch
rectangle. Spread chestnut mixture evenly over lentil layer.  Starting
with a short end, carefully roll up lentil mixture, using  paper to
guide you (pull upward on edge of paper to propel the dough  forward
and create rolling action). Press roll firmly together with  your hands
as needed. Lift roulade onto a lightly greased baking  sheet, rub
softened butter or margarine over it. Bake until heated  through and
top is just beginning to brown, 15 to 20 minutes.  Transfer to serving
platter.  PER SLICE: 359 CAL.; 16G PROT.; 7G TOTAL FAT (3G SAT. FAT);
58G  CARB.; 8 MG CHOL.; 475MG SOO.; 14G FIBER.  Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.  Recipe by:
Vegetarian Times Magazine, November 1997, page 55  Converted by
MM_Buster v2.0l.

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