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Ingredients
US|METRIC
4 SERVINGS
- 3 cups cooked lentils (I used green lentils because they told their shape after being cooked)
- 1/4 cup mushrooms (sautéed)
- 1/4 cup onion (finely diced)
- 1 garlic clove (minced)
- 1/4 cup finely chopped fresh parsley
- 2 tsp. finely chopped fresh thyme
- 1 tsp. chopped fresh sage (finely)
- 1/2 tsp. whole fennel seeds
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. salt
- 1/2 tsp. fresh cracked black pepper
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup part skim ricotta
- 1 Tbsp. vegetarian Worcestershire sauce
- 1 tsp. Dijon mustard
- olive oil (for topping)
- 4 Tbsp. unsalted butter
- 3 Tbsp. diced onions (finely)
- 1/4 cup all-purpose flour
- 3 1/2 cups vegetable stock
- 3 Tbsp. soy sauce (or tamari)
- 1/3 cup heavy cream
- salt
- fresh cracked black pepper
- 1 tsp. finely chopped fresh thyme (and/or fresh sage)
- 1 cup mushrooms (sautéed)
- 4 yukon gold potatoes (large, peeled and cut into large cubes)
- 3 Tbsp. unsalted butter
- 1/4 cup heavy cream
- 1/3 cup vegetable broth
- fresh cracked black pepper
- salt
- 1 cup water
- 1 cup granulated sugar
- 12 oz. frozen cranberries (or fresh)
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