Lentil and Walnut Loaf

Hello there!

I’m back in town after spending the last week and a half up north in Darwin/Katherine with work. While we were there, Rosco and I did have a few days at Litchfield National Park.

It was certainly an eye-opening experience, particularly in Katherine where I saw a lot of poverty. It breaks my heart to see such a divide between people.

In our age and position, it is so easy to focus what is immediately in front of us, that we often need to step back and really look at our situation. There is always something to be grateful for, and if you’re reading this blog, chances are you’ve got it pretty good. We all have our ups and downs, but I think it is important to constantly remind ourselves of the privileges we have.

Have you had an experience recently that has brought you down to earth?

Be grateful


In Darwin, the weather was lovely and toasty. How delicious to be able to go out to dinner wearing short sleeves! Perth on the other hand…. well….. I think there was a lot of rain and blustery weather.

This lentil and walnut loaf is perfect for the Perth weather!

Vegan and gluten-free Lentil and walnut loaf




Vegan and gluten-free Lentil and walnut loaf

It has a good dose of veggies, as well as protein from lentils and walnuts.


Did you know that lentils have more iron than steak?

4.5 from 2 reviews
Lentil and Walnut Loaf
A lovely and moist lentil and walnut loaf.
  • 1 medium zucchini
  • 2 carrots (medium-sized)
  • 1 cup frozen peas
  • 2 Tablespoons Psyllium husk
  • 1 tin lentils (420g)
  • 1 cup walnuts
  • 1 cup quinoa flakes
  • 1 cup passata
  • 1 clove garlic
  • 1 teaspoon italian herbs (dried) or about 3 teaspoons fresh herbs
  • ½ teaspoon chilli flakes
  1. Preheat your oven to 200° C (390-400° F) and line a loaf tin with baking paper. You want the baking paper to come over the edges a fair bit so that you can lift the loaf out once it is cooked. I also usually put a little spray of oil between the baking paper and the tin (like insurance against sticking!).
  2. Grate your zucchini and squeeze out the excess moisture, then grate your carrot and add to your bowl, along with the peas, psyllium husk, quinoa flakes, passata, herbs and chilli flakes and ⅓ of the lentils.
  3. In your food processor, process the other ⅔ of the lentils, along with the walnuts, and then add to the bowl.
  4. Finely chop and add the garlic to the bowl, and then mix everything together.
  5. Place in the oven and bake for 40-45 minutes.
You can add a little more passata if you really like the tomato flavour, but note that this will change the consistency a little, so you should balance it with more quinoa flakes.
I've also subbed quinoa flakes for almond flour before and the recipe came out very similar (although I felt the almond flour bulked up the calorie content).
This comes out delicious and moist, yet still holds its shape, and tastes just as delicious the next day.
Make into rissoles if everyone in the family wants the crispy outer bit (but you will only need to cook for about ⅔ of the time).
Recipe for mushroom gravy (the PERFECT accompaniment) is on the way soon so stay tuned. To get a little bit experimental, you could also try eating with a touch of strawberry jam... daring I know!


P.S. That mash is screaming EAT ME!

P.P.S Check me out at the virtual vegan potluck

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