| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Vegetarian, Sauces |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Red lentils |
| 1/2 |
ts |
Olive oil |
| 1/2 |
lg |
Onion |
| 1/8 |
c |
Chopped basil |
| 2 |
sm |
Tomatoes |
| 30 |
g |
Romano cheese |
| 1/2 |
c |
Ground hazelnuts |
| 1/4 |
c |
Tomato puree |
| 1/2 |
c |
Wholegrain breadcrumbs |
| 1/2 |
tb |
Olive oil |
| 1/2 |
|
Garlic clove |
| 1/2 |
|
Red pepper |
| 1 1/2 |
|
Tomatoes |
|
2 |
Heat the oil in the pan |
INSTRUCTIONS
SAUCE
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
Add the onion and cook over gentle heat 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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