VEGETABLE NUT LENTIL KOFTA
Yield: 8 servings
1 each Carrot, diced fine 3 stalks Celery, diced fine 2 T. Garlic Cloves, chopped fine ½ cup Pablano Peppers, chopped fine 2 t. Curry Powder, toasted 1 cup Vegetable Stock (tomato juice with water) ½ cup Roasted Peanuts, chopped fine 1 t. Chutney (whichever flavor you choose)
Make the dressing and set aside.
Heat oil in sauté pan and stir fry vegetables, garlic, and spices for 3 minutes.
Add lentisl and tomato vegetable stock. Let simmer until lentils are done.
Drain and let cool. Combine bread crumbs, eggs, and peanuts. Coat in bread crumbs.
Shape like a small golf ball and bake in the oven at 375o until done.