Lentil Walnut Loaf

Sharon's Healthy Recipes

A nutty, flavorful loaf similar to meatloaf in texture and consistency, without the meat.


1 cup organic green lentils*
3 cups water
1 bay leaf
2 tbs coconut oil
1 small onion
2 cloves garlic
1 small green pepper
1 medium carrot
1 stalk celery
2 tbs fresh parsley
1 tsp sea salt
1/2 tsp sage
1/2 tsp marjoram
1/8 tsp cayenne pepper
2 beaten eggs
1 cup chopped walnuts
4 tbs organic tomato paste
1 cup whole grain bread crumbs*
2 tbs organic tomato paste
2 tbs organic apple cider vinegar
2 tbs pure maple syrup
1/2 tsp dijon mustard

No of Servings: 6     Preparation Time: 60 minutes     Cooking Time: 60 minutes


Soak lentils in water overnight or for several hours during the day. Drain lentils. Place in pan with 3 cups of fresh water and bay leaf. Bring to a boil, then simmer on low for 30 to 50 minutes or until lentils are soft. Most of the cooking liquid should be gone. If not, drain lentils in a colander. Place cooked lentils in large bowl. Chop onion, garlic, green pepper, celery, carrot and parsley in food processor. Saute vegetables in coconut oil until soft. Add to lentils. Stir in salt and seasonings. Add beaten eggs and combine. Stir in chopped walnuts, tomato paste and bread crumbs. Gently combine all ingredients. Pour into oiled (I use coconut oil) loaf pan. To make topping, stir together 2 tbs tomato paste, apple cider vinegar, maple syrup and mustard until smooth. Gently spread over loaf. Cover loaf with cookie sheet and bake at 350 degrees for 45 minutes. Uncover and bake 10 to 15 more minutes. Loaf can be served with baked sweet potatoes and a green salad for a wholesome, autumn meal.


The loaf doesn’t necessarilly hold up like a meatloaf but it can be sliced. Lentils don’t have to be soaked but it does cut down on the cooking time and makes them easier to digest. I use spelt, sourdough bread to make the bread crumbs.

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Lovely Lentil Loaf

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