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1
In medium saucepan, combine lentils and 2 1/2 cups water.
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2
Bring to a boil.
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3
Reduce heat, cover and simmer until lentils are tender and water is absorbed, about 15 minutes.
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4
Stuffing: In medium skillet, heat oil over medium heat.
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5
Add onions and bell pepper and cook, stirring often, until vegetables are soft, about 7 minutes.
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6
Remove from heat.
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7
In food processor, combine onion-pepper mixture, chestnuts, bread crumbs and sage; pulse on and off until well-blended.
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8
Transfer to large bowl and season with salt and pepper.
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9
Preheat oven to 350F.
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10
Transfer cooked lentils to food processor.
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11
Add garlic, water or lemon juice, bread crumbs, salt and pepper and process until mixture becomes and smooth, pliable dough.
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12
Spread out a large piece parchment paper or wax paper on flat surface.
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13
Transfer lentil mixture to paper and pat into an 11- by 14-inch rectangle.
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14
Spread chestnut mixture evenly over lentil layer.
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15
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).
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16
Press roll firmly together with your hands as needed.
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17
Lift roulade onto a lightly greased baking sheet, rub softened butter or margarine over it.
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18
Bake until heated through and top is just beginning to brown, 15 to 20 minutes.
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19
Transfer to serving platter.
