Instructions: 8 SERVINGS LACTO/VEGAN

This roulade is different than most in that its outer layer, which is made of cooked lentils, is unbaked when it is rolled around the stuffing; baking happens after rolling. This allows the dish to be assembled well in advance.

Leftovers can be eaten cold-the roulade slices like a dream and is great on a sandwich with pickles or alongside a salad.

In medium saucepan, combine lentils and 2 1/2 cups water. Bring to a boil.

Reduce heat, cover and simmer until lentils are tender and water is absorbed, about 15 minutes.

Stuffing: In medium skillet, heat oil over medium heat. Add onions and bell pepper and cook, stirring often, until vegetables are soft, about 7 minutes.

Remove from heat. In food processor, combine onion-pepper mixture, chestnuts, bread crumbs and sage; pulse on and off until well-blended. Transfer to large bowl and season with salt and pepper.

Preheat oven to 350 degrees. Transfer cooked lentils to food processor. Add garlic, water or lemon juice, bread crumbs, salt and pepper and process until mixture becomes a smooth, pliable dough. Spread out a large piece parchment paper or wax paper on flat surface. Transfer lentil mixture to paper and pat into an 11- by 14-inch rectangle. Spread chestnut mixture evenly over lentil layer.

Starting with a short end, carefully roll up lentil mixture, using paper to guide you (pull upward on edge of paper to propel the dough forward and create rolling action). Press roll firmly together with your hands as needed. Lift roulade onto a lightly greased baking sheet, rub softened butter or margarine over it. Bake until heated through and top is just beginning to brown, 15 to 20 minutes. Transfer to serving platter.

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