Lentil and Walnut Loaf

This may smack heavily of the vegetarian - indeed, it is a vegetarian dish - but it is extremely good, lovely on a lunch table with cheese or a salad. It is particularly delicious with a little carpaccio of beef.


  • cups lentils
  • 1 lb tomatoes, peeled, seeded, and coarsely chopped (about 2½ cups)
  • Salt and freshly ground pepper
  • Juice of ½ lemon
  • 2 cups chopped walnuts
  • 1 large strong-flavored onion, chopped
  • 1 tsp dried sage
  • 1 egg, beaten
  • 2 tbsp salad oil


Cook your lentils according to type and package instructions until they are tender. Meanwhile, put the tomatoes in a saucepan with a little water and seasoning, and allow them to reduce to a rough sauce. Add the lemon juice and reduce again.

Drain your lentils and put them in a food processor with all the other ingredients, including the tomato sauce. Work together until you have your desired consistency. Turn into a loaf pan and bake in a preheated oven at 350°F for about 45 minutes. Unmold and serve warm.