Golden Lentil Roulade with Chestnut Stuffing

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* Exported from MasterCook *

 

Golden Lentil Roulade With Chestnut Stuffing

 

Recipe By : Vegetarian Times Magazine, November 1997, page 55

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups red lentils

3 cloves garlic -- chopped

2 cups fresh bread crumbs

3 tablespoons water or fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons soft butter or margarine

***CHESTNUT STUFFING***

1 tablespoon vegetable oil

2 medium onions peeled and chopped -- (2 cups)

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

1 sprig fresh sage for garnish

 

8 SERVINGS LACTO/VEGAN

 

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; baking

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

advance. Leftovers can be eaten cold-the roulade slices like a dream and

is great on a sandwich with pickles or alongside a salad.

 

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

Reduce heat, cover and simmer until lentils are tender and water is

absorbed, about 15 minutes.

 

Stuffing: In 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 food processor, combine onion-pepper

mixture, chestnuts, bread crumbs and sage; pulse on and off until

well-blended. Transfer to large bowl and season with salt and pepper.

 

Preheat oven to 350 degrees. 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

parchment paper or wax paper on flat surface. Transfer lentil mixture to

paper and pat into an 11- by 14-inch rectangle. Spread chestnut mixture

evenly over lentil layer.

 

Starting with a 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, rub softened

butter or margarine over it. Bake until heated through and top is just

beginning to brown, 15 to 20 minutes. Transfer to serving platter.

 

PER SLICE: 359 CAL.; 16G PROT.; 7G TOTAL FAT (3G SAT. FAT); 58G CARB.; 8

MG CHOL.; 475MG SOO.; 14G FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

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