| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Appetizer | 8 | Servings | |
INGREDIENTS
| 3 | tb | Tamari or soy sauce |
| 1 | tb | Lemon juice |
| 1 1/4 | c | Onions; finely minced |
| 1 1/2 | c | Lentils; dry |
| 3 1/2 | c | Water |
| 3 | tb | Nutritional yeast flakes |
| 1 1/2 | ts | Dried basil -or- |
| 1 1/2 | tb | Fresh basil |
| 1/4 | ts | Dried sage -or- |
| 1 | ts | Fresh sage |
| 1 | ts | Curry powder |
| 1 | ts | Cumin powder |
| 2 | Cloves garlic; finely minced | |
| 1/4 | ts | Freshly ground black pepper |
INSTRUCTIONS
Date: Thu, 20 Jun 1996 08:36:30 -0400 (EDT) From: Thomas P Collins <tcollins@magnus.acs.ohio-state.edu> 1. Put first 3 liquids into a medium saucepan and saute onions a few minutes on low heat. 2. Finely grind the lentils in a food mill or coffee grinder 1/2 cup at a time until powdery, then add to the onions. Add the rest of the dry ingredients and stir in water 1 cup at a time, whisking to prevent lumps. Boil a few minutes on medium low, then cover and simmer for about 45 minutes (it will resemble a thick porridge). Stir frequently while simmering to avoid scorching the bottom of the pan. 3. Transfer to a lightly oiled bread pan and chill to set overnight or at least 3 hours. Unmold by inverting on a plate. Garnish with parsley or tomato slices. FATFREE DIGEST V96 #171 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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