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Name: Lentil Nuggets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Chili powder; 1/2 c Couscous or bulgur; cooked; Salt to taste; 1 sm Russet potato; baked,; 1 Bay leaf; 2 ts Ground cumin; 1/4 c Finely diced white onion; 1/2 c Brown lentils; rinsed; 1 Garlic crushed; 1 ts Dried thyme; 1 pn Cayenne

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INGREDIENTS

1 ts Chili powder
1/2 c Couscous or bulgur; cooked
Salt to taste
1 sm Russet potato; baked,
1 Bay leaf
2 ts Ground cumin
1/4 c Finely diced white onion
1/2 c Brown lentils; rinsed
1 Garlic ; crushed
1 ts Dried thyme
1 pn Cayenne

INSTRUCTIONS

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@FREENET.CARLETON.CA (CHRIS CORRIGAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Lentil Nuggets

1 ts Chili powder
1/2 c Couscous or bulgur; cooked
 Salt to taste
1 sm Russet potato; baked,
1 Bay leaf
2 ts Ground cumin
1/4 c Finely diced white onion
1/2 c Brown lentils; rinsed
1 Garlic crushed
1 ts Dried thyme
1 pn Cayenne

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@FREENET.CARLETON.CA    (CHRIS CORRIGAN)    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (3g)
Recipe Makes: 6 Servings

Calories: 8
Calories from Fat: 4 (50%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 32.7mg		1 %
Potassium 37mg		1 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 0.8g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8

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