| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetarian, Main dish |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Green lentils |
| 3 |
|
Medium-sized carrots |
| 3 |
sl |
Bread |
| 1 |
|
Onion |
| 1 |
|
Clove garlic |
| 1 |
oz |
Or so parsley (could be |
|
|
Omitted, or you could use |
|
|
Cilantro) |
| 1 |
|
Egg |
|
|
Seasoning to taste |
|
|
Little wholemeal flour to |
|
|
Coat (may not be necessary) |
INSTRUCTIONS
Boil lentils for 20 minutes in water, drain, and mash gently - not too
hard, as you want some of them to stay whole. While they are cooking, peel
and grate the carrots, make the bread into crumbs, and finely chop the
onion, parsley and garlic. Mix these and the seasoning with the mashed
lentils, and bind together with egg. Form into burgers or rissoles or
whatever you call the things, coat with flour - I still don't know if this
is necessary - and cook under the grill (broiler) for 5 minutes each side.
*Tomato sauce made like this: 1 onion 1 clove garlic 1 tbs tomato puree
(paste) 1 tin tomatoes A little extra water Seasoning. Microwave onion and
garlic for about 3 minutes; transfer to saucepan with the tomato puree,
stir, add tinned tomatoes and a little water, season, bring to the boil and
simmer for about 15 minutes. If it's a bit liquid, boil harder to reduce -
get it to the sort of consistency you would like, bearing in mind you have
brown rice to moisten!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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