Title: Klops I (Savoury Casserole)
Categories: Vegetarian Casserole Lentils Jewish
Yield: 1 Servings

		KLOPS I (SAVOURY CASSEROLE)
		===========================
INGREDIENTS
1	c	Brown Lentils; soaked overnight and well drained
2 1/2	c	Water or Vegetable Stock
2		M Onions; sliced
2		Garlic Cloves; crushed/minced
1		M Carrot; grated/shredded
2		Tb Corn Oil
1	ts	Yeast Extract or Soya Sauce
1	c	Mushrooms; chopped
1		Tb Tomato Puree/Paste
1		Tb Parsley, fresh; chopped
2		Tb Wheatgerm
	x	Sea Salt and Freshly Ground Black Pepper
	x	Chilli Powder or Cayenne Pepper
1		Tb Lemon Juice
1/4	c	Vegetable Stock
1/4	c	Cheese; grated/shredded
1	c	Fresh Wholemeal
	x	Wholewheat Breadcrumbs
DIRECTIONS
1		Bring the soaked lentils to the boil in the water or vegetab

stock and simmer until they are tender (about 30 minutes). 2. Saute the onions, garlic and carrot in the oil until they have softened (about 15 minutes) 3. Add the mushrooms and cook for a further 10 minutes. 4. Preheat the oven to 375F/190C/gas mark 5. 5. Mash the cooked lentils with potato/vegetable masher or puree them in a liquidizer or food processor. The mixture should not be too smooth. 6. Combine the lentil puree, the onion, garlic and mushroom mixture and the remaining ingredients together well, except for thelemon juice, cheese and breadcrumbs. Spoon the mixture into a well-greased casserole dish and sprinkle the lemon juice over it. 7. Bake in the preheated oven for about 45 minutes. Sprinkle with the cheese and breadcrumbs over the top about 20 minutes before the end of the this cooking time, when the topping should be bubbling and golden brown. SOURCE: Jewish Vegetarian Cooking by Rose Friedman (ISBN 0 7225 2471 4) Transcribed By: S. Lefkowitz

Submitted By SAM LEFKOWITZ

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