* Exported from MasterCook *

Golden Lentil Roulade With Chestnut Stuffing

Recipe By : Vegetarian Times, Nov 1997
Serving Size : 8 Preparation Time :0:00
Categories : Thanksgiving/Christmas Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Red lentils
4 cl Garlic -- minced
2 c Fresh bread crumbs
3 tb Water or fresh lemon juice
1/2 ts Salt
1/4 ts Pepper -- freshly ground
Chestnut Stuffing:
1 tb Vegetable oil
2 md Onions (2 c) -- chopped
1 c Red bell pepper --
- finely chopped
1 1/2 c Canned chestnuts -- peeled
2 c Fresh bread crumbs
1/4 c Fresh sage -- chopped
1/4 c Fresh parsley -- chopped
Sage sprigs -- for garnish

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 to 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
& pepper.

Preheat oven to 350?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" 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 to 20 minutes.

Transfer to a serving platter.

Serving ideas:

Serve on platter surrounded by roasted vegetables & 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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