| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 6 | oz | Red lentils |
| 12 | oz | Water |
| 1 | Onion, chopped | |
| 1 | tb | Parsley |
| 1/2 | ts | Cayenne |
| 1 | tb | Nutritional yeast |
| Lemon juice | ||
| Salt & pepper |
INSTRUCTIONS
Rinze lentils thoroughly. Cover with water & cook for 10 to 15 minutes. Add more water if you need to. You should have a stiff puree. Stir fry onions in a little oil till soft, throw in the cayenne & cook for a few more seconds. Remove lentils from heat & stir in the remaining ingredients. Add a little more stock or water if the mixture is too dry. Season with salt & pepper to taste. Grease a 1 lb loaf tin, press in the lentils mixture. Bake at 375F/190C for 45 to 50 minutes. Let stand for 10 minutes & then turn out on a plate. Serve with vegetables. Very loosely based on Sarah Brown, "Vegetarian Kitchen" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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