*  Exported from  MasterCook  *
                 Golden Lentil Roulade w/Chestnut Stuffing
 Recipe By     : Vegetarian Times (November, 1997)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dishes                      Vegan
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          red lentils
    4      cloves        garlic -- minced
    2      cups          fresh bread crumbs
    3      tablespoons   water or fresh lemon juice
      1/2  teaspoon      salt
      1/4  teaspoon      freshly ground pepper
                         CHESTNUT STUFFING:
    1      tablespoon    vegetable oil
    2      medium        onions (2 cups) -- chopped
    1      cup           finely chopped red bell pepper
    1 1/2  cups          canned peeled chestnuts
    2      cups          fresh bread crumbs
      1/4  cup           chopped fresh sage
      1/4  cup           chopped fresh parsley
                         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 alm
 ost absorbed, about 15-20 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 minut
 es.  Remove from heat.  In a food processor, combine onion-pepper mixture, ches
 tnuts, bread crumbs, and sage, and pulse on and off until well-blended.  Transf
 er to a large bowl and season with salt and pepper.
      Preheat oven to 350 degrees F.
      Transfer cooked lentils to food processor.  Add garlic, water or lemon jui
 ce, 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 su
 rface.  Transfer lentil mixture to paper and pat (I also used a rolling pin)  i
 nto an 11x14-inch rectangle.  
      Spread Chestnut Stuffing evenly over lentil layer.  Starting with the shor
 t 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 g
 reased baking sheet and  rub with softened butter or margarine.  Bake until hea
 ted through and top is just beginning to brown, about 15-20 minutes.  
      Transfer to a serving platter.  
                    - - - - - - - - - - - - - - - - - - 
 Serving Ideas : Serve on platter surrounded by roasted veggies&sage sprigs
 NOTES :      I made this for Thanksgiving, 1997, and we really enjoyed it.  I b
 elieve it needed to cook much longer than the recipe says, perhaps even twice a
 s long, to heat through.  Also, by itself, the Roulade may be rather dry.  I *s
 trongly* recommend serving it with the Rich Mushroom Sauce or other gravy or sa
     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 bak
 ed after rolling.  This allows the dish to be assembled well in advance.  Lefto
 vers can be eaten cold, and Roulade slices can be made into sandwiches.