| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Sauces, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Red lentils |
| 1/2 |
t |
Olive oil |
| 1/2 |
|
Onion |
| 1/8 |
c |
Chopped basil |
| 2 |
|
Tomatoes |
| 30 |
g |
Romano cheese |
| 1/2 |
c |
Ground hazelnuts |
| 1/4 |
c |
Tomato puree |
| 1/2 |
c |
Wholegrain breadcrumbs |
| 1/2 |
T |
Olive oil |
| 1/2 |
|
Garlic clove |
| 1/2 |
|
Red pepper |
| 1 1/2 |
|
Tomatoes |
| 2 |
|
t the oil in the pan Add the onion and cook over g, t the oil in the pan Add the onion and cook over gentle heat |
INSTRUCTIONS
Preparation: Chop the onion and peppers : Peel and slice
the tomatoes for the loaf : Peel, seed and chop the
tomatoes for the sauce : Crush the garlic clove 1 Place the
lentils in a pan and cover with cold water Bring to the boil, reduce
heat and cover and simmer until the lentils are tender. Drain well
until it is soft Combine the onion and lentils, ground hazeenuts,
tomato puree and basil. Spoon the mixture into a greased and line 20 *
10cm loaf tin. Cover with the sliced tomatoes, cheese, and
breadcrumbs. 3 Bake a 180C for 30-35 minutes 4 Prepare the sauce
while the loaf is baking. Heat the oil in the pan , add the garlic and
cook over a low heat for 2-3 minutes. Add the peppers and tomatoes.
Cook until the mixture thickens. 5 Serve hot or cold , with sauce
Source Unknown From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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