Gail Willett’s recipe for lentil nut laof with red pepper sauce
LENTIL NUT LOAF
Yields 4 servings
1 cup lentils, washed
2 cups water
1 large onion, chopped
1 cup mushrooms, chopped
2 tablespoons olive oil
1 cup ground nuts
1 cup breadcrumbs
1 tablespoon lemon juice
1 tablespoon soy sauce
Salt and black pepper to taste
1 tablespoon mixed herbs
Cook the lentils in water until soft, about a half-hour. Saute onions and mushrooms in oil until soft. Mix remaining ingredients with the mushrooms and onions. Saute for a few minutes. Place the mixture in a greased baking pan and bake at 350 degrees for 30 minutes.
RED PEPPER SAUCE
1 tablespoon olive oil
1 clove garlic
1 roasted red pepper
3 tomatoes, chopped
Red pepper flakes (optional)
Heat oil in pan, add the garlic, and cook on medium heat. Saute for 3 to 4 minutes. Add the pepper and tomatoes. Cook until the mixture thickens. Serve hot or room temperature on Lentil Nut Loaf.
Adapted from recipes at Yummly.com. Send comments to [email protected].
To comment, please create a screen name in your profile
To comment, please verify your email address
Conversation
This discussion has ended. Please join elsewhere on Boston.com