Walnut & Lentil loaf

Serves 6 | Calories 187 | Fat 13.7g | Carbs 12g | Protein 6.6g 



  • 1 onion finely chopped
  • 1 garlic clove crushed
  • 1 red capsicum chopped
  • 1 tbsp chickpea flour
  • ½ cup of flax egg (made approx 20 mins prior)
  • 175g brown lentils (can be mixed with split peas for added protein)
  • 125g walnuts ground
  • cashew feta cheese (optional)
  • 1 tsp of turmeric
  • 1 tsp basil
  • 1 tsp oregano


  1. Start by making your flax egg. For this recipe you will just need to add 1 tbsp of flax meal to 2 and 1/2 tbsp of water. Stir and let sit for 20 – 30 minutes, if you don’t have flax meal you can make your own by grinding up some flax seeds in a blender or by using a mortar and pestal.
  2. Pre heat your oven to 190º (fan forced) and in a pan fry the onion, capsicum and garlic until soft.
  3. Add the lentils to a pan of boiling water (or pressure cooker) and cook 8-10minutes. In a food processor, mix all ingredients (excluding the cheese) & lightly blitz it.
  4. Line a loaf tin with foil & spoon the mixture into the tin. If adding the cheese, set aside a small amount of the mixture. Add the cheese and cover the cheese with remainder mixture.
  5. Bake in the oven for 45-50 minutes. Once cooked, set aside and let it rest for 10 minutes before serving.

Serve with any green vegetables.

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