I made this vegan, without egg or cheese. I'm sure the cheese adds a heap of flavor that was lacking in these, but they were still okay. I'm wondering if red lentils are really the way to go - my rice and lentils cooked fine, but were totally mush. I had taken the lid off after 25 minutes so all the water would be absorbed/evaporated by the end, which it was. The recipe says to process this mixture. There was nothing to process - it was mush. So I'm wondering if brown or green lentils were used in the original recipe. Those wouldn't disintegrate like red lentils. Overall the texture was similar to baked potato, which wasn't what I was hoping for. I might try this again with barley and brown lentils, which stay intact when cooked. I'll also need to compensate for the lack of cheese, possibly lack of egg if my lentils and barley come out like I expect. Also I followed another reviewer's advice and baked at 350 for 40 minutes - I made 10 dozen small meatballs with a melon scoop. So much better and cheaper than the frozen meatless meatballs at the store!
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I made this vegan, without egg or cheese. I'm sure the cheese adds a heap of flavor that was...