Save Turkeys, Eat 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.

Ma’s Lentil-Nut Loaf

Active Work Time: 20 minutes * Total Preparation Time: 1 hour * Vegetarian

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

* 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.

10 to 12 servings. Each of 12 servings: 226 calories; 343 mg sodium; 4 mg cholesterol; 5 grams fat; 30 grams carbohydrates; 17 grams protein; 2.82 grams fiber.

*

Bowl and napkin from Crate & Barrel stores.