| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Digest, Mar95, Fatfree |
4 |
Servings |
INGREDIENTS
| 8 |
|
Tomatoes |
| 200 |
|
Grs red lentils or similar. |
| 1 |
|
Onion (cut in thin strips) |
| 1 |
|
Carrot (diced) |
| 1 |
|
Celery stick (diced) |
| 1 |
|
Cube of vegetable flavour |
|
|
(Oxo or similar) |
| 1 |
pn |
Or sprinkle of ground |
|
|
Cummin |
| 3 |
tb |
Broth or balsamic vinegar or |
|
|
Wine, etc for "sauteeing" |
|
|
Some bread crumbs ( approx |
| 3 |
lg |
Spoons) |
| 1 |
|
Fresh coriander or |
|
|
Substitute |
| 1 |
|
Salt/pepper (to |
|
|
Taste/optional) |
INSTRUCTIONS
Boil lentils (salt to taste). Put vegetable cube in and boil for 15
minutes. At the same time, saute the onion. When brown add carrot, celery
and cook by moving the mix with a spoon (I use a wooden spoon). Add red
lentils, bread crumbs and incorporate with vegetables. At this point is a
good idea to test for taste with salt, pepper and cummin. At the end, add
coriander, mix and put aside.
Cut the top of tomatoes and remove core, ( I save it to use as a sandwich
spread), drain juice and fill them with stuffing. Bake for 45 min on Low.
Bon apetit!!!
Posted by "Paul Carreno" <PCARRENO@acserv.ad.cowan.edu.au> to the Fatfree
Digest [Volume 15 Issue 30] Mar 2, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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