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Ingredients

1 pound (1 1/2 cups) red lentils
5 cups water, salted
1 cup minced onion (1 medium)
1/2 cup minced carrot (1 large)
2 teaspoons minced garlic (2 cloves)
Olive oil for the skillet
2 cups chopped crimini mushrooms
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup Japanese bread crumbs (panko)
4 1/2 teaspoons lemon juice
10 ounces firm tofu, pureed in a blender

Description

This Recipe Comes To Us Courtesy Of The <a Href="http://chefann.com">Renegade Lunch Lady Chef Ann Cooper</a> And Her Book <em><a Href="http://www.chefann.com/html/about-chef-ann/books/lunch-lessons.html"> Lunch

Wholefoods