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Lentil Nut Loaf and Red Pepper Sauce

Reprinted with permission of Walter Willett, MD, PhD

Lentil Nut Loaf*
Yield 4 servings

1 cup lentils, washed
2 cups water
1 large onion, chopped
1 cup mushrooms, chopped
2 TBS olive oil
1 cup chopped walnuts
1 cup whole wheat breadcrumbs
1 TBS lemon juice
1 TBS soy sauce
Salt and pepper to taste
1 TBS mixed herbs, your choice

Directions:
Cook lentils in water until soft, about 1/2 hour. Saute onions and
mushrooms in oil until soft. Mix with remaining ingredients with the
mushrooms and onions. Saute for 3-4 minutes. Next place the mixture in a
greased baking pan and bake at 350F for 30 minutes.
Adapted from Recipes for Natural Health

Red Pepper Sauce*

2 TBS Olive Oil
3 Garlic cloves
roasted red pepper, one jar
3 tomatoes, chopped
Red pepper flakes( optional)

Directions
Heat oil in pan, add the garlic and cook on medium heat and saute for 3-4
minutes. Add the pepper and tomatoes.
Cook until the mixture thickens. This will take some time, about 15
minutes. Serve hot or room temperature on lentil loaf.

* Adapted from Yum Yum.com by Dr. & Mrs. Walter Willett

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