Lentil Nut Loaf with Red Pepper Sauce
Lentil Nut Loaf with Red Pepper Sauce recipe
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
lentils, red (masoor dal)
|
|
| ½ | teaspoon |
olive oil
|
|
| ½ | litre |
onions
|
*
|
| ⅛ | cup |
basil
chopped |
*
|
| 2 | small |
tomatoes
|
|
| 30 | grams |
romano cheese
|
|
| ½ | cup |
hazelnuts (filberts)
ground |
|
| ¼ | cup |
tomato purée (passata)
|
|
| ½ | cup |
bread crumbs
|
|
| Sauce | |||
| ½ | tablespoon |
olive oil
|
|
| ½ | each |
garlic cloves
|
|
| ½ | each |
sweet red bell peppers
|
|
| 1 ½ | each |
tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
lentils, red (masoor dal)
|
|
| 2.5 | ml |
olive oil
|
|
| 0.5 | litre |
onions
|
*
|
| 3E+1 | ml |
basil
chopped |
*
|
| 2 | small |
tomatoes
|
|
| 3E+1 | grams |
romano cheese
|
|
| 118 | ml |
hazelnuts (filberts)
ground |
|
| 59 | ml |
tomato purée (passata)
|
|
| 118 | ml |
bread crumbs
|
|
| Sauce | |||
| 7.5 | ml |
olive oil
|
|
| 0.5 | each |
garlic cloves
|
|
| 0.5 | each |
sweet red bell peppers
|
|
| 1.5 | each |
tomatoes
|
|
Directions
Chop the onion and peppers.
Peel and slice the tomatoes for the loaf. Peel, seed, and chop the tomatoes for the sauce.
Crush the garlic clove, place the lentils in a pan, and cover them with cold water. Bring to a boil.
Cook the lentils in water until soft, about 20 minutes.
Saute onions and mushrooms in oil until soft.
Mix the 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.
Heat oil in a pan, add the garlic, and cook on medium heat.
Saute for a few minutes.
Add the pepper and tomatoes.
Cook until the mixture thickens.
Serve hot or room temperature
