| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Brown lentils; rinsed |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Finely diced white onion |
| 1 |
|
Clove garlic; crushed |
| 1/2 |
c |
Couscous or bulgur; cooked |
| 1 |
sm |
Russet potato; baked, peeled and mashed |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Chili powder |
| 1 |
pn |
Cayenne |
|
|
Salt to taste |
INSTRUCTIONS
Barbecue season arrived here in Ontario! The Ottawa Citizen published
these recipes which were taken from "Grilling from the Garden: Vegetarian
Dishes for the Outdoor Cook." I know people will be happy to see these.
1. Place the lentils, bay leaf and onion in a sauce pan with enough water
to cover. Bring to a gentle boil, cover and simmer until the lentils are
tender and the water is absorbed, about 30 minutes.
2. Discard the bay leaf and transfer the lentils to a mixing bowl. Add
the garlic, couscous or bulgur potato, cumin, thyme, chili powder, cayenne
and salt. Mix well.
3. Shape the mixture into oval nuggets about the size of your palm and
place on the grill. Grill for 15-20 minutes over medium heat, turning once,
until the nuggets have browned on both sides. Serve alone or with a dipping
sauce (See recipe for "Pungent Pepper Sauce"). Makes 6 servings.
AE165@FREENET.CARLETON.CA
(CHRIS CORRIGAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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