Sunday, February 03, 2013

Easy Lentil and Walnut Loaf... Make it Gluten-Free

I put this recipe together before the end of the year and before I started concentrating on food that would support my Whole30 Paleo Challenge. I never got around to posting it....

Every once in a while I get a craving for lentil and walnut loaf.  I really wanted to make one a few weeks ago while I still had some turkey gravy in the refrigerator left over from Christmas and also some of my Cranberry-Apple Sauce, cause I thought they would go well with it.  I made the turkey gravy with gluten-free cornstarch to thicken it only slightly, as I always prefer au jus to a thicker gravy.

In the past, the lentil loaf recipes I have used have all tasted very good, but the texture has never been that great... they all fell apart when serving them.  I was hoping the addition of some eggs and some bread crumbs would help hold the loaf together, and it worked very nicely.

I used gluten-free bread and also gluten-free tamari soy sauce in my recipe, but I think that any whole grain bread would be fine.  And if you don't have coconut oil, use your regular vegetable oil.  I used my food process to chop the onion into a fine dice, and also to make the bread crumbs and grind the walnuts.

Lentil and Walnut Loaf
Makes 4 hearty servings
  • 1 medium onion, chopped very fine
  • 1 Tbs coconut oil
  • 2 cups cooked, drained lentils (canned are fine)
  • 2 slices bread, ground into crumbs
  • 1/2 cup walnuts, chopped finely
  • 1/2 tsp thyme
  • 2 eggs, beaten
  • 2 tsp soy sauce
  1. Place the coconut oil in a skillet over MEDIUM heat and then add the onions and saute until transparent, about 10 minutes.
  2. Remove the onions from pan and mix with all the other ingredients in a medium bowl.
  3. Place the mixture in a loaf pan that has been lightly coated with non-stick spray.
  4. Cover with foil and bake for 40 minutes, then remove foil and bake for 10 minutes more.
  5. Remove from oven and allow to rest about 5 minutes before slicing to serve.

Per serving.
Weight Watchers P+ = 9.
Calories 345; Protein 16g; Carbohydrate 37g; Fat 17g; Fibre 9g.

Pat the loaf ingredients down before covering to bake.

Taking the foil off and letting it bake a bit longer gives the top a nice crunch.  Allow to rest and cool for a few minutes before cutting to serve.
Especially nice with your favorite veggies!


Is lentil loaf on your list of favorites?


  1. not until now
    you had me at the FREE OF GLUTEN...

  2. Great idea! I've been wanting to try a lentil loaf but didn't have a recipe for it. Might have to add this to next week's menu plan!

  3. That loaf looks yummy! I have never had lentil loaf, although I love lentils. Do you think I could make them in muffin cups?

    I wonder what I could use instead of the breadcrumbs? (Maybe mash 1/3 cup of the lentils???)

    1. I think muffin cups is a great idea. Then you could freeze them individually, too.

      I think if you used mashed lentils instead of the g-f bread it would hold together all right. Let me know!

    2. I have some quinoa flakes too that I could try. I'll be sure to let you know how they turn out!

  4. We rarely eat lentils at our house. Why? I've never really known how to prepare them! The only recipe I've tried is an indian dahl; lentils and chickpeas and lots of spice.

    Thanks for sharing this recipe Elle!

  5. Looks good for you gluten free & Paleo peeps! :)

    1. Unfortunately, neither bread or lentils would be Paleo... but good just the same. :)


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