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The Boston Globe

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Gail Willett’s recipe for lentil nut loaf 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 magazine@globe.com.

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