VEGETARIAN JOURNAL'S FOODSERVICE UPDATE

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Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume VII, Number 2 Spring 1999  

VEGETARIAN QUANTITY RECIPES

BARBECUED LENTILS
Thanks to Nancy Berkoff, R.D., Ed.D., for the following copyrighted recipe.

YIELD: 15 three-ounce servings

SERVING SUGGESTIONS: Try this recipe instead of baked beans. Serve as a condiment with veggie burgers or use as a savory side dish.

INGREDIENTS                 AMOUNT

Lentils, rinsed             2 pounds
Water                       1-1/2 quarts
Molasses                    6 ounces
Vinegar                     2 ounces
Tomato puree                4 ounces
Orange juice concentrate    1 ounce
Dry mustard                 1/4 ounce
Prepared tomato sauce       1 pint
Onion, minced               2 ounces
Granulated garlic           1/2 ounce
 

PROCEDURE
In a small stockpot, boil lentils and water until lentils are tender, but whole. Add remaining ingredients and stir to combine. Place in a steam table pan and bake at 350 degrees for 20 minutes.


Excerpts from the Spring 1999 Issue:


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