An excellent lentil dish either as a main, side dish or more frequently as something a little different on a buffet or stand up party.
6 oz. of lentils
6 oz. of mushrooms
1 onion chopped very fine
1 oz. of butter
1 dessertspoon of lemon juice
pepper and salt to taste
Pick and wash the lentils, and cook them in only as much water, as they will absorb.
Peel, wash, and cut up the mushrooms, chop fine the onion, and fry both in the butter. Add them to the lentils now cooking; also the lemon juice and seasoning.
When the lentils are quite soft, the whole should be a fairly firm puree. Let it cool.
Meanwhile make a paste of 6 oz. flour and 2 oz. of butter or veggie-butter and a little water.
Roll the paste out thin, cut into squares of about 4 inches. Place some of the lentil mixture in each, moisten the edges, turn half over, and press the edges together.
Bake for 15 minutes in a floured tin, and serve with brown sauce, vegetables, and potatoes.
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