Heating up the heartland: Minnesota's signature hotdish combines heartiness, great taste and adaptability - includes recipes

Vegetarian Times, Feb, 1996 by Hallie Harron

PER SERVING: 178 CAL.; 5GPROT.; IGFAT; 37GCARB.; 0 CHOL.; 360MG SOD.; 4G FIBER. VEGAN.

Lentil-and-feta Loaf with Sun-dried Tomato Catsup

This loaf is best served at room temperature; it also rebeats beautifully. The slices can be cut in quarters and used as appetizers, topped with a little of the catsup.

1 tsp. olive oil 1 tsp. cumin seeds 1 tsp. fennel seeds 1/4 tsp. cayenne pepper 1 1/2 cups cooked lentils 1 cup diced red onion 1 cup cooked long-grain brown or white rice 1 Tbs. salt-reduced tomato paste 3/4 cup vegetable broth 2 eggs, or 3 egg whites 1 1/2 cups fresh bread crumbs 1/2 cup crumbled feta cheese (see glossary)

PREHEAT OVEN TO 375 degrees. Heat oil in large saucepan over medium-low heat. Add cumin and fennel seeds; heat until seeds are fragrant, about 1 minute. Mix in cayenne pepper, lentils, on-lons, rice, tomato paste and broth. Cook until no liquid remains, about 5 minutes. Cool slightly; fold in remaining ingredients. Spoon into nonstick 9-by-3-inch loaf pan. Bake until firm, about 45 minutes.

Slice and serve with Sun-Dried Tomato Catsup if desired (recipe follows). Makes 6 servings.

Note: Any cheese may be used but with feta, there is no need for additional salt. If a low-salt or other mild cheese is substituted, more salt may be needed.

PER SERVING WITHOUT CATSUP: 184 CAL.; 10G PROT.; 7G FAT; 21G CARB.; 88MG CHOL.; 248MG SOD.; 5G FIBER. OVO-LACTO

Sun-dried Tomato Catsup

14 oz. natural-style tomato catsup 2 Tbs. minced fresh basil 1/2 cup minced reconstituted sun-dried tomatoes (see glossary)

Mix All ingredients. Store covered in the refrigerator (keeps up to 4 months). Makes about 2 cups.

PER 2 TABLESPOONS: 32 CAL.; 0 PROT.; 0 FAT; 8G CARB.; 0 CHOL.; 385MG SOD.; 1G FIBER VEGAN

Hallie Harron is a food writer, menu consultant, cookbook author and executive chef of Premier Crew Restaurant Services in Minneapolis, a restaurant consulting, management and real state company.

GLOSSARY

Asiago cheese: An Italian cheese with a mild, delicate tang. Originally made from ewe's milk, now usually cow's milk. Can be, substituted with Parmesan or Romano.

Fete cheese: A soft, white, tangy cheese made from goat's milk or cow's milk, often used in Greek and other Mediterranean cuisines.

Pine nuts: Seeds f rom the pine cones of certain evergreens. Their mild, pine-like flavor is enhanced by toasting. Also called Indian nuts, pignolias or pinons.

Rice vinegar: A mild vinegar made from rice. Found in the Asian section of supermarkets or specialty markets.

Son-dried tomatoes: Tomatoes that are chewy and rich in flavor. Available dried or packed in oil. Reconstitute the dried form by soaking in hot water until softened. Oil-packed tomatoes can be used straight from the jar.