Pastichio

Date: Thu, 13 May 93 16:28:22 +0700
From: Malc <scomgm@thor.cf.ac.uk>

"Sort of Pastichio"
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This is Pastichio without the cheese, meat or pasta. Serves 6 at a stretch with
a herby green salad. think it works OK :-)


INGREDIENTS.

8 ozs split red lentils I large peeled + chopped onion
2 or 3 cloves garlic, crushed 1 sml green pepper, chopped
4 ozs mushrooms, sliced 3/4 pint of water or vegetable stock
6 ozs macaroni (wholewheat works well in this)
14 oz can of tomatoes 3/4 pint of well flavoured white sauce, I use
very low fat yoghurt or fromage frais.

1/2 glass red wine, I use 3 tblsp red wine vinegar

1/2 tsp each of : dried oregano, cinnamon

METHOD

Saute the onion in a little of the stock for 5 or 10 mins.

Add the garlic, green pepper and mushrooms and cook for a further 5 minutes
stirring frequently.

Mix in the tomatoes, lentils, oregano and cinnamon, wine (or vinegar) and the
rest of the stock (or water). Bring it all to the boil and stir *really* well.
Leave to simmer for about 45 minutes, or until the lentils are soft and the
liquid has been absorbed. You should be left with a nice thick, rich mixture.

After 35 minutes of the cooking time, preheat the oven to Gas Mk 6/200C/400F
and set a pan of water to boil. Once the water is boiling, cook the macaroni by
plunging it into the water and boiling until it is JUST tender.

When the lentils etc. are done, season to taste and add more oregano + cinnamon
if desired. NOTE. This dish *should* be highly seasoned. Remove from the heat.

Drain the cooked pasta well and use it to line a shallow, oblong, ovenproof
dish. Spoon the lentil mixture over the top of the lentils. Then spoon enough
of the yoghurt , or fromage frais, over the top to cover everything evenly.

Cokk for 40 to 50 minutes, by which time everything should be brown on top.
Serve piping hot.