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Heat grill or preheat oven to 425 degrees.
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Place lentils and water in a large saucepan and bring to a boil.
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Reduce heat, cover and simmer for 15 minutes.
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Add onion, cayenne, black pepper and basil. Continue cooking for 15
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minutes.
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|
In a medium size bowl, mix mustard and soy sauce until smooth. Add
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vinegar and vegetable juice and mix well.
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Add cornmeal and stir to combine. Set aside.
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Add potatoes to lentil mixture and cook over medium heat for 3
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minutes, stirring constantly. Add garlic, parsley and cornmeal
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mixture to lentil mixture, and cook for 3 minutes stirring contantly.
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Remove from heat and set aside until cool enough to handle.
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Form mixture into patties and grill over hot coals or bake in oven
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on a lightly oiled aking sheet for 25 minutes, turning once.
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Per serving: 186 cal; 8 g prot; 79 mg sod; 34 g carb;
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3 g fat. 0 chol; 35 mg calcium
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From the files of DEEANNE
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