| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Grains, Legumes, Low-fat, Main dishes, Vegetarian | 6 | Servings |
INGREDIENTS
| 3/4 | c | Lentils, red |
| 1 | c | Oatmeal |
| 1 | c | Bulgur |
| 2 | c | Water |
| 2 | T | Miso |
| 1/2 | c | Tomato sauce |
| 1 | T | Oregano |
| Freshly ground black pepper | ||
| to taste |
INSTRUCTIONS
In a saucepan, cover the lentils in water (no need to presoak) and cook until just soft, about 30 minutes, adding more water during cooking if they become to dry. While the lentils are cooking, mix the rest of the ingredients and let soak. Preheat the oven to 350. Drain the lentils and add them to the mixture in the bowl. Rub soy margarine on a loaf pan, and pack the lentil-bulgur mixture in. Bake 1 hour, or a little longer until firm. Let cool 10-15 minutes before slicing. Serve with a brown vegetarian gravy and steamed vegetables, such as diced carrots and brussel sprouts. Recipe by: Net Posted to JEWISH-FOOD digest by Annice Grinberg <[email protected]> on May 12, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 155.3mg
Potassium: 209.4mg
Carbohydrates: 26.7g
Fiber: 5.6g
Sugar: 2.5g
Protein: 4.2g