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Ингредиенты
- 1 1/2 c. red lentils
- 3 x cloves garlic, minced
- 2 c. fresh bread crumbs
- 3 Tbsp. water or possibly fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp freshly grnd black pepper
- 2 Tbsp. soft butter or possibly margarine
- 1 Tbsp. vegetable oil
- 2 med onions peeled and minced, (2 c.)
- 1 c. finely minced red bell pepper
- 1 1/2 c. canned peeled chestnuts
- 2 c. fresh bread crumbs
- 1/4 c. minced fresh sage
- 1/4 c. minced fresh parsley
- 1 sprg fresh sage for garnish
Инструкции
- 8 SERVINGS LACTO/VEGAN
- This roulade is different than most in which its outer layer, that 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 cool-the roulade slices like a dream and is great on a sandwich with pickles or possibly alongside a salad.
- In medium saucepan, combine lentils and 2 1/2 c. water. Bring to a boil.
- Reduce heat, cover and simmer till lentils are tender and water is absorbed, about 15 min.
- Stuffing: In medium skillet, heat oil over medium heat. Add in onions and bell pepper and cook, stirring often, till vegetables are soft, about 7 min.
- Remove from heat. In food processor, combine onion-pepper mix, chestnuts, bread crumbs and sage; pulse on and off till well-blended. Transfer to large bowl and season with salt and pepper.
- Preheat oven to 350 degrees. Transfer cooked lentils to food processor. Add in garlic, water or possibly lemon juice, bread crumbs, salt and pepper and process till mix becomes a smooth, pliable dough. Spread out a large piece parchment paper or possibly wax paper on flat surface. Transfer lentil mix to paper and pat into an 11- by 14-inch rectangle. Spread chestnut mix proportionately over lentil layer.
- Starting with a short end, carefully roll up lentil mix, 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 possibly margarine over it. Bake till heated through and top is just beginning to brown, 15 to 20 min. Transfer to serving platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 8 servings | |
| Calories 489 | |
| Calories from Fat 76 | 16% |
| Total Fat 8.63g | 11% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 8mg | 3% |
| Sodium 567mg | 24% |
| Potassium 762mg | 22% |
| Total Carbs 84.56g | 23% |
| Dietary Fiber 14.8g | 49% |
| Sugars 5.82g | 4% |
| Protein 17.93g | 29% |
