Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Brown lentils; rinsed |
| 1 | Bay leaf |
| ¼ cup | Finely diced white onion |
| 1 | Clove garlic; crushed |
| ½ cup | Couscous or bulgur; cooked |
| 1 small | Russet potato; baked, peeled and mashed |
| 2 teaspoons | Ground cumin |
| 1 teaspoon | Dried thyme |
| 1 teaspoon | Chili powder |
| 1 pinch | Cayenne |
| Salt to taste |
Barbecue season arrived here in Ontario! The Ottawa Citizen published these recipes which were taken from "Grilling from the Garden: Vegetarian Dishes for the Outdoor Cook." I know people will be happy to see these.
1. Place the lentils, bay leaf and onion in a sauce pan with enough water to cover. Bring to a gentle boil, cover and simmer until the lentils are tender and the water is absorbed, about 30 minutes.
2. Discard the bay leaf and transfer the lentils to a mixing bowl. Add the garlic, couscous or bulgur potato, cumin, thyme, chili powder, cayenne and salt. Mix well.
3. Shape the mixture into oval nuggets about the size of your palm and place on the grill. Grill for 15-20 minutes over medium heat, turning once, until the nuggets have browned on both sides. Serve alone or with a dipping sauce (See recipe for "Pungent Pepper Sauce"). Makes 6 servings.
AE165@...
(CHRIS CORRIGAN)
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