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Mains, Vegetarian

Ma's Lentil-Nut Loaf

Dear SOS: Mother's Market & Kitchen in Costa Mesa serves a wonderful lentil-nut loaf that could almost persuade a meat lover to go vegetarian. I could wing the mashed potatoes and a great mushroom gravy it's served with but not ... Read more

Total time: 1 hour | Serves 10 to 12
  • 1 1/4 pounds green lentils
  • 1/2 cup sliced mushrooms
  • 1/2 cup diced onions
  • 1/2 cup diced red and green bell peppers
  • 1/2 cup fresh bread crumbs
  • 1/2 teaspoon minced fresh basil
  • 1/2 teaspoon minced fresh oregano
  • 1/2 teaspoon minced fresh thyme
  • 1/2 teaspoon chili powder
  • Pepper
  • 1 tablespoon tamari soy sauce
  • 2 egg whites, beaten to soft peaks
  • 1 teaspoon salt
  • 3/4 cup shredded fat-free Mozzarella cheese
  • 1/2 cup chopped walnuts
  • 1/4 cup water
  • Oil

Step 1Place lentils, mushrooms, onions, bell peppers and water to cover in 4-quart saucepan. Bring to boil over medium-high heat then reduce heat and simmer until tender, about 1 hour. Drain lentil mixture and cool slightly, 10 minutes.

Step 2Place lentil mixture in mixing bowl and add bread crumbs, basil, oregano, thyme, chili powder, pepper to taste, tamari, beaten egg whites, salt, Mozzarella, walnuts and water. Mix well. Pour into lightly greased 9-inch-square baking pan, spreading evenly; it will fill the pan.

Step 3Bake at 350 degrees until lightly browned, about 30 minutes. Cool 15 minutes before cutting and serving with a favorite gravy, if desired.

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