Red Lentil Recipe

[Guest guest]

Hello Maryann.

 

Here is the red lentil recipe you requested. It was originally taken from

the Washington Post. They reprinted it from Rose Eliot's " The Compete

Vegetarian Cuisine " . It is now an old favorite of mine. I have modified it

slightly to reduce calories and fat content.

 

ingredients:

 

1 cup red lentils (washed and picked over)

2 tablespoons olive oil

1 large onion peeled and finely diced

grated rind and juice of 1/2 lemon

1/2 teaspoon Tabasco or other hot pepper sauce

1/4 teaspoon dried savory

salt and freshly ground black pepper to taste

1/4 pound mushrooms, washed and sliced

1/2 cup bread crumbs, fresh or store bought

1/2 cup grated reduced fat cheddar cheese

 

Bring lentils and water (to cover) to a boil in a medium saucepan. Lower

heat and simmer until the lentils are tender, 10 to 15 minutes. Drain off

any excess water.

 

Preheat the over to 350 degrees.

 

While the lentils are cooking, heat one tablespoon of the oil in a nonstick

skillet and sauté the onion until soft, about 10 minutes.

 

In a large bowl, combine the lentils with the onion, lemon rind and juice,

hot sauce, savory, salt and a liberal sprinkling of pepper. Using a potato

masher or a wooden spoon, beat the mixture into a coarse paste.

 

Add the remaining olive oil to a skillet and add the mushrooms. Sauté until

just soft, 2 to 3 minutes. Arrange the mushrooms over the bottom of an 11

inch pie pan.

 

Spread the lentil mixture on top of the mushrooms and smooth with the back

of a spoon.

 

Sprinkle the bread crumbs and cheese over the top.

 

Bake until golden on top, 40 to 45 minutes.

 

 

This dish can be reheated and served more than once!

 

I hope you like it as much as I do.

 

Flossie