| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
Legumes, Grains, Low-fat, Main dishes, Vegetarian |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Lentils; red |
| 1 |
c |
Oatmeal |
| 1 |
c |
Bulgur |
| 2 |
c |
Water |
| 2 |
tb |
Miso |
| 1/2 |
c |
Tomato sauce |
| 1 |
tb |
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
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on May 12, 98
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