Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Cooked Laird lentils 1/4 ts Thyme; dry, crumbled
2 tb Parmesan cheese; grated * 1/8 ts Black pepper
-[optional] 1 cl Garlic; minced
1 tb Onion; finely chopped 1 lb Pkg phyllo pastry
1/4 ts Oregano; dry, crumbled 2 tb Canola oil

* For vegans, the cheese could be omitted without too much lose of
flavor or 4 tbsp cheddar-flavored tofu substituted. [I have not seen
Parmesan flavored tofu in the marketplace... yet.]

Puree the cooked lentils. Add cheese, onion, and spices. Mix well.
Preheat oven to 325 F. Cut individual phyllo pastry sheets into 6"x8"
pieces and brush with oil. Spread 1 tsp filling along one end of
pastry sheet and roll over once. Turn in pastry edges and roll up
like a cigar. Repeat. Place filled pastries on a non-stick baking
sheet and bake at 325 for 15-20 min until golden brown.

From "Discover the Pulse Potential" by the Saskatchewan Pulse Crop
Development Board. Posted by Jim Weller.
Submitted By JIM WELLER On 09-18-95

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