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

Volume VII, Number 2 Spring 1999  

VEGETARIAN QUANTITY RECIPES

• Cilantro-Ginger Salad Dressing
• Veggie Hash
• Split Pea Salad
• White Bean Sauce with Miso
• Barbecued Lentils
• Crunchy Garbanzos
• Vegetable Paella

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:

• Vegetarian Menu Concepts
• Foodservice Hotline
• Veggie Dishes Prepared by Cutting-Edge Chefs
• Products for Foodservice
  

For the complete issue, please subscribe to the magazine. To subscribe to Vegetarian Journal's Foodservice Update, click here and check "Add 1 year Foodservice Update for $10 more  on whatever subscription form you choose.

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