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    Gail Willett’s recipe for lentil nut loaf with red pepper sauce


    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.


    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 Send comments to