| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lentils, rinsed |
| 1 1/2 |
c |
Cooked short grain brown or |
|
|
basmati rice |
| 2 |
|
Cloves garlic, minced |
| 2 1/2 |
c |
Water or vegetable broth – |
|
|
see note |
| 3/4 |
t |
Dried basil, parsley each |
|
|
see note |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Stalk celery, thinly sliced |
| 1 |
|
Carrot, diced |
| 1/2 |
c |
Frozen peas and carrots |
| 1 |
c |
Bread crumbs -see note |
| 1 |
T |
Dijon or brown mustard |
|
|
Paprika |
| 4 |
|
Baking potatoes, cubed |
|
|
skins on or off |
| 1 |
qt |
Water |
| 1/3 |
c |
Imagine Original Soy Dream – |
|
|
see note |
| 1/4 |
c |
Soyco Light and Less, tm |
|
|
grated soy parmesan |
|
|
cheese |
|
|
optional |
| 1/2 |
t |
Sea salt |
| 1 |
ds |
Black pepper |
INSTRUCTIONS
Source: September 30 1998 VegSource Interactive Newsletter (modified)
note - I used Imagine vegetable broth note - I used an additional 1
tsp. bouquet garni and poultry season mixed together note - whole
grain - I made my own with sprouted multi-grain bread In medium
saucepan, combine lentils and vegetable broth or water and bring to a
full boil. Reduce heat, cover and simmer for 30 minutes. Add 3/4 tsp.
salt, then continue simmering for about 15 minutes or until lentils
are soft and the water has been absorbed. (If all of the liquid is not
absorbed, drain.) In a small pan, saute onions and garlic in non-stick
pan until translucent. Add celery and carrots and frozen peas and
carrots and cover and cook on low heat for 5 minutes. Pour vegetables
into a mixing bowl and combine with bread crumbs, rice, lentils, and
seasonings. Place mixture in a 9 x 5 x 3 loaf pan lightly sprayed with
non-stick cooking spray. Spread a thick layer of Mashed Potatoes (see
recipe below) on top. Sprinkle with paprika. Bake uncovered in
preheated 375 degree F oven for 30 minutes. Cut into squares. Mashed
Potatoes: note - If desired, use your favorite lowfat soy milk in
place of Soy Dream. I used Vanilla Soy Dream for a very rich flavor.
Bring water to boil and add potatoes. Reduce heat and cook until
potatoes are soft and easily pierced with a fork (about 15 minutes).
Drain well and place in medium mixing bowl. Add Soy Dream, grated
parmesan, salt, pepper. Using an electric or hand mixer, mash potatoes
until thick, smooth and creamy. Adjust seasonings to taste. Spread on
lentil loaf. This recipe can be doubled and baked in an 11" X 13"
glass baking dish. Increase baking time to 45 minutes. Stays well in
oven on low heat until ready to serve. Posted to JEWISH-FOOD digest
by Natalie Frankel <natalie.frankel@mixcom.com> on Jan 05, 1999,
converted by MM_Buster v2.0l.
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