Title: Green lentil rissoles with vegan yogurt sauce
 Categories: Main dish, British, Vegetarian
      Yield: 6 Servings
 
MMMMM--------------------------RISSOLES-------------------------------
      8 oz Green lentils
      1 pt Hot water
      2 oz Margarine
      1 ea Onion, finely chopped
      1 ea Carrot, finely chopped
      1 ea Green bell pepper, diced
      2 ea Garlic cloves, crushed
    1/4 ts Cayenne
    1/2 ts Coriander
    1/2 ts Cumin
    1/2 ts Curry powder
      2 ts Tomato paste
           Salt & pepper, to taste
      1 tb Parsley, chopped

MMMMM--------------------------COATING-------------------------------
           Vegetable oil
      2 oz Wholewheat flour
      2 oz Breadcrumbs
      2 oz Oats

MMMMM------------------------YOGURT SAUCE-----------------------------
    1/2 pt Plain soy yogurt
      2 tb Parsley, chopped
      1 tb Chives
      1 ea Garlic clove, crushed
    1/4 ts Cumin
           Lemon juice, to taste
           Salt & pepper
 
  RISSOLES: Combine lentils & water, bring to a boil, reduce heat &
  simmer for 30 minutes, or until the lentils are tender (I think it
  needs closer to an hour to get them really tender).  Add more water
  if necessary. Heat the margarine, add the onion & cook for a couple
  of minutes. Add the carrot & pepper & cook until tender, about 10
  minutes.  Add the spices, tomato paste & salt & pepper.  Mix together
  well & stir in the lentils. Add the parsley. Allow to cool till it is
  cool enough to handle. Divide the mixture into 12 portions & shape
  into patties.  Coat them in flour, dip in some oil & coat in the
  breadcrumbs & oats (I omitted this step). Shallow fry in hot oil
  until the patties are golden brown on both sides. Drain well & serve
  with the sauce. SAUCE: Combine all ingredients together & chill.
  MARK'S NOTE: The vegetables do need to be finely diced, it may well
  be easier to use a food processor.  Also, if using the oats, I'd
  recommend running them through the processor too so that they
  resemble oat flour.