| 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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