Walnut & Lentil Loaf with romanesco broccoli




80 minutes
Walnut and Lentil Loaf

This is a great loaf to serve hot or cold, goes well with any vegetables and salads, is great for packed lunches and freezes well too, so you've always got something for supper when you're pressed for time.

You can buy the walnuts already ground, or do it yourself by putting walnuts pieces in a blender and blitzing to a powder.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 celery sticks, sliced
  • 1 carrot, peeled and grated
  • 175g (6oz) green puy lentils
  • 450ml (¾ pint) water
  • 125 g (4oz) walnuts, ground
  • 50g (2oz) wholewheat breadcrumbs (gluten free or regular)
  • 2 tbsp chopped parsley
  • 1 tbsp tamari
  • 1 egg beaten
  • Salt and pepper
  • Thyme sprigs to garnish


  1. Heat the oil in a pan, add the onion and fry until softened.  Add the garlic, celery, lentils, water, a sprig of thyme and bring to the boil.  Cover and simmer gently for 30 minutes or until the lentils are tender, stirring occasionally and removing the lid for the last 10 minutes to allow the moisture to evaporate.
  2. Mix in the ground walnuts, breadcrumbs, parsley, tamari, egg and salt and pepper to taste and mix thoroughly.
  3. Line a 500g (1lb) loaf tin with greaseproof paper and brush with oil.  Spoon the mixture into the tin and press down.  Cover with foil and bake in a preheated moderately hot oven, 190°C (375°F) for 40 minutes.
  4. Leave in the tin for 2 minutes, then loosen with a knife and turn out onto a warmed serving dish.  Garnish with a thyme sprig and serve with a sauce of choose (try my piquant sauce).