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Casserole for Ruth

Lentil Roast (6 servings)

Sort and rinse:
	1 1/2 c lentils
Bring to a boil and simmer until soft, about 25 min.:
	3 c water
Do not drain.
Mince in food processor:
	2 large cloves garlic
Add and chop:
	1 large onion
Braise garlic and onion until softened in:
	1/2 c water (or vegetable stock)
Combine in a medium sized bowl:
	1 1/2 grated fat free mozzarella style soy cheese
	2 oz. Egg Beater
	2 t dried parsley flakes
	1/2 teaspoon thyme
	1/2 t brown sugar, packed
	1/4 t salt
	Generous grind fresh nutmeg
Combine all ingredients.Add water or stock if the mixture
seems dry. Put in an oven proof dish. Bake covered at
375 degrees F., 35-40 minutes. Or refrigerate and bake later.

V. H. Jergens