Dhahran Theatre Group Cookbook, 1993


1/2 Cup onions, chopped
1 Small clove garlic, chopped fine
1/2 Lb. fresh mushrooms, sliced
1/4 Cup safflower oil, soy, margarine or butter
1 Cup dry lentils
1 Tablespoon tomato paste
2 Tablespoons ground oat flour
1/4 Cup vegetable broth
2 Tablespoons Tamari (soy sauce)
1 Cup low-fat, unflavored yogurt


Combine lentils with 21/2 cups of water. Bring to a boil; turn heat down to a simmer. Simmer about 45 minutes, until the lentils are tender but still maintain their shape.

Sauté the onion, garlic, and mushrooms in oil about 5 minutes. Add the cooked lentils, flour, broth, tomato paste, and soy sauce. Simmer several minutes and slowly add the yogurt, stirring constantly. Simmer 2 minutes, but do not boil.

Serve over cooked whole-wheat noodles or cooked brown rice.

NOTE: Whole-wheat noodles will not expand as much as white noodles. To cook them, simply put them in a pot of boiling water and boil until tender, about 7 to 10 minutes.

Sylvia Mercer