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Name: Lentil Nut Loaf with Red Pepper Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1/2 c Red lentils; 1/2 ts Olive oil; 1/2 lg Onion; 1/8 c Chopped basil; 2 sm Tomatoes; 30 g (1.1 oz) Romano cheese; 1/2 c Ground hazelnuts; 1/4 c Tomato puree; 1/2 c Wholegrain breadcrumbs; 1/2 tb Olive oil; 1/2 clove Garlic; 1/2 Sweet red bell pepper; 1 1/2 Tomatoes

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INGREDIENTS

1/2 c Red lentils
1/2 ts Olive oil
1/2 lg Onion
1/8 c Chopped basil
2 sm Tomatoes
30 g (1.1 oz) Romano cheese
1/2 c Ground hazelnuts
1/4 c Tomato puree
1/2 c Wholegrain breadcrumbs
SAUCE
1/2 tb Olive oil
1/2 clove Garlic
1/2 Sweet red bell pepper
1 1/2 Tomatoes

Servings

INSTRUCTIONS

Preparation: 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

1. Place the lentils in a pan and cover with cold water . Bring to the boil, reduce heat and cover and simmer until the lentils are tender. Drain well.

2. Heat the oil in the pan. Add the onion and cook over gentle heat until it is soft. Combine the onion and lentils, ground hazelnuts, tomato puree and basil. Spoon the mixture into a greased and line 20 * 10cm (8 x 4 inch) loaf tin. Cover with the sliced tomatoes, cheese, and breadcrumbs.

3. Bake at 180C (350F) for 30-35 minutes.

4. Prepare the sauce while the loaf is baking. Heat the oil in the pan, add the garlic and cook over a low heat for 2-3 minutes. Add the peppers and tomatoes. Cook until the mixture thickens.

5. Serve hot or cold, with sauce.

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NOTES

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Lentil Nut Loaf with Red Pepper Sauce

1/2 c Red lentils
1/2 ts Olive oil
1/2 lg Onion
1/8 c Chopped basil
2 sm Tomatoes
30 g (1.1 oz) Romano cheese
1/2 c Ground hazelnuts
1/4 c Tomato puree
1/2 c Wholegrain breadcrumbs
 SAUCE
1/2 tb Olive oil
1/2 clove Garlic
1/2 Sweet red bell pepper
1 1/2 Tomatoes

Preparation: 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 
1.  Place the lentils in a pan and cover  with cold water .  Bring to the boil, reduce heat and cover and simmer until the lentils are tender. Drain well.         
2.  Heat the oil in the pan.  Add the onion and cook over gentle heat until it is soft.  Combine the onion and lentils, ground hazelnuts, tomato puree and basil.  Spoon the mixture into a greased and line 20 * 10cm (8 x 4 inch) loaf tin.  Cover with the sliced tomatoes, cheese, and breadcrumbs.    
3.  Bake at 180C (350F) for 30-35 minutes.   
4. Prepare the sauce while the loaf is baking.  Heat the oil in the pan, add the garlic and cook over a low heat for 2-3 minutes. Add the peppers and tomatoes. Cook until the    mixture thickens.    
5. Serve hot or cold, with sauce.

Source Unknown

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Nutrition

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Serving Size: 1 Serving (369g)
Recipe Makes: 2 Servings

Calories: 451
Calories from Fat: 183 (41%)

Amt Per Serving		% DV

	Total Fat 20.4g	27 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 14.3g
	Polyunsanturated Fat 3.2g
Cholesterol 0mg		0 %
Sodium 24.5mg		1 %
Potassium 1206.4mg		32 %
Total Carbohydrate 52.8g		16 %
	Dietary Fiber 12.8g	51 %
	Sugars, other 40g
Protein 21.2g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 451

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