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 the recipe for the loaf. Can you help?
Beverly Bush Smith
Lake Forest
Dear Beverly: “Ma,” who says the loaf is a “great alternative to turkey,” was happy to share the recipe. Yes, you’ll have to wing the gravy. It’s sold separately at the market and is not included in the recipe.
Place 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.
Place 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.
Bake 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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