VT Thanksgiving--Golden Lentil Roulade with Chestnut Stuffing

[Guest guest]

Here's a stray entree. I made this once a few years ago. It was good --

definitely needs gravy -- I recommend mushroom.

 

 

* Exported from MasterCook *

 

Golden Lentil Roulade with Chestnut Stuffing

 

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Magnificent Entrees

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups red lentils

4 cloves garlic -- minced

2 cups fresh bread crumbs

3 tablespoons water or fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

CHESTNUT STUFFING:

1 tablespoon vegetable oil

2 medium onions (2 cups) -- chopped

1 cup finely chopped red bell pepper

1 1/2 cups canned peeled chestnuts

2 cups fresh bread crumbs

1/4 cup chopped fresh sage

1/4 cup chopped fresh parsley

sage sprigs for garnish

RICH MUSHROOM SAUCE

 

In a medium saucepan, combine lentils and 2 1/2 cups of water. Bring to a boil,

reduce heat, cover, and simmer until lentils are tender and water is almost

absorbed, about 15-20 minutes.

 

STUFFING: In a medium skillet, heat oil over medium heat. Add onions and bell

pepper and cook, stirring often, until vegetables are soft, about 7 minutes.

Remove from heat. In a food processor, combine onion-pepper mixture, chestnuts,

bread crumbs, and sage, and pulse on and off until well-blended. Transfer to a

large bowl and season with salt and pepper.

 

Preheat oven to 350 degrees F.

 

Transfer cooked lentils to food processor. Add garlic, water or lemon juice,

bread crumbs, salt and pepper, and process until mixture becomes a smooth,

pliable dough. Spread out a large piece of parchment or wax paper on a flat

surface. Transfer lentil mixture to paper and pat (I also used a rolling pin)

into an 11x14-inch rectangle.

 

Spread Chestnut Stuffing evenly over lentil layer. Starting with the short end,

carefully roll up lentil mixture, using paper to guide you (pull upward on edge

of paper to propel the dough forward and create rolling action). Press roll

firmly together with your hands as needed. Lift Roulade onto a lightly greased

baking sheet and rub with softened butter or margarine. Bake until heated

through and top is just beginning to brown, about 15-20 minutes.

 

Transfer to a serving platter. (Karen's Note: This looks nice on an oval

platter surrounded by roasted vegetables and sage sprigs for garnish.)

 

 

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Per Serving (excluding unknown items): 79 Calories; 3g Fat (29.3% calories from

fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 256mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat.

 

Serving Ideas : Serve on platter surrounded by roasted veggies & sage sprigs

 

NOTES : I made this for Thanksgiving, 1997, and we really enjoyed it. I believe

it needed to cook much longer than the recipe says, perhaps even twice as long,

to heat through. Also, by itself, the Roulade may be rather dry. I *strongly*

recommend serving it with the Rich Mushroom Sauce or other gravy or sauce.

 

This Roulade is different than most in that its outer layer, which is made

of cooked lentils, is unbaked when it is rolled around the stuffing. It is

baked after rolling. This allows the dish to be assembled well in advance.

Leftovers can be eaten cold, and Roulade slices can be made into sandwiches.

 

 

 

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