lentil walnut loaf, and where should I store my photos

Hello neighbors! This vegetarian dish has been a favorite of ours for decades, but unfortunately I had to wait till I could get a hold of gluten-free bread crumbs before I could enjoy it once again. If you live in the U.S. you do not have this problem: I have seen gluten-free panko crumbs in our son’s local supermarket. Here in France where we live there is no such ingredient, however, so I had to resort to a method I am glad to share with you. I buy “Pain des fleurs” type crackers and turn them into crumbs the old fashioned way, crushing them with the bottom of a glass on top of a wooden cutting board. Putting them in a food processor is too brutal, you end up with a powder rather than crumbs! I have also learned that the crushing process is much easier if the crackers first go in the oven at a very low temperature ( 80°C / 175°F max), and that they keep well in a tightly-closed jar at room temperature.

I pack this loaf with vegetables (carrots and celery or fennel) as well as walnuts, which means I don’t bother serving it with anything other than a green salad on the side. To be prepared ahead of time so you can eat it warm or cold as you like.

Ingredients (for one loaf, 6 to 8 servings)

some olive oil

200g celery stalks or fennel, or a combination of both, diced

– 200g carrots, washed and brushed

– one garlic clove (optional)

– 250g green lentils

– approximately 750 ml water 

¾ tsp coarse salt

40 to 50g chopped walnuts (about 12 walnuts)

– 2 nice eggs (total weight in shell 130g)

– 75g gluten-free bread crumbs (see explanation above)

– 1 TBSP tomato paste

natural sea salt, or himalayan pink salt, to taste


How to:

1. Heat up some olive oil in a large saucepan, add 200g diced celery stalks (or fennel), along with 200g coarsely grated carrots (I grate the carrots manually directly over the saucepan). When the celery becomes translucent, add 1 pressed garlic clove if desired, 250g green lentils and 750 ml water. Bring to a boil, lower the heat and cover. Cook on very low between 30 to 35 minutes, depending on the lentil variety. Add ¾ tsp coarse salt after the first 15 minutes.

Vegetables and garlic. The chopped celery came from my freezer.


Note that I used pasta water here, but you don’t have to.

2. While the lentils and vegetables are cooking, chop 40 to 50g walnuts, set aside, and beat 2 eggs in a separate bowl.

3. Strain the cooked lentils and vegetables through a colander and pre-heat your oven to 190°C / 375°F. Let the lentils cool down slightly before adding 1 TBSP tomato paste, 75g gluten-free bread crumbs, and the beaten eggs. Combine well, then taste and add more salt if need be.

(before combining) 
(before baking)

4. Pour into a lined loaf pan and bake for about 45 minutes. You may want to cover the loaf with parchment paper or foil after 30 minutes.

This loaf is easier to slice after it has cooled down. I always serve it with a green salad, and sometimes have it with a little homemade mayonnaise on the side.

Well, dear neighbors, autumn is well on its way, isn’t it? Around us in our garden and in the countryside some bushes are vibrant with color.  Let me share some photos – I hope you will forgive me for not remembering the names of these plants.

The holly at the entrance of our yard.


We went for a walk today and I just had to take a photo of this very colorful hedge.


This growing bush is blooming very happily !  It also has a nice fragrance, but you need to get very close to smell it.


And to finish, this flower was also a nice surprise – this plant had already blossomed in the spring. Either it’s a biennial, or it’s very confused.

I have been wondering how many more photos I can add to my Media file on WordPress without having to upgrade my account. What other possibilities do I have? Can any of my neighbors help me on this? I looked into Imgur but they want my phone number so I am a little reluctant to go with them. Any suggestions?  Take care, everyone, and stay safe!



    1. I wonder if you could substitute the eggs with flaxseed or oats for a vegan loaf, Kathryn.
      For the photo issue, I am glad to have now found a solution: media storage for my French site is close to 75% already.
      Thank you, have a nice week, looking forward to your next post!

      Liked by 1 person

  1. Dear Joelle,
    first of all, I absolutely love this recipe; it’s a keeper!
    Secondly, if you look at some of my latest posts, such as https://koolkosherkitchen.wordpress.com/2020/10/25/scumbria-goes-oriental, you will notice that, instead of several photos, I combine them into a slide show, convert it into a video, add music, and upload to Youtube. Then I embed the video into a post. I started doing that for the same reason – too many images.
    I hope it helps!
    Be well and stay safe,

    Liked by 1 person

    1. Thank you for the helpful tip, Dolly. It’s nice to be able to count on my neighbors! And I get to read another one of your fabulous posts over breakfast! (and no, I don’t mind looking at mackerel while sipping coffee 😄)

      Liked by 2 people

  2. So much goodness in a single loaf, wonderful! It’s that quiet neighbour again, always sticking his head over the wall but never talking 😂. It’s been a while since I signed up to imgur, but I can understand why you wouldn’t want to use it when they’re asking for a phone number, the only other site I’ve used since Photobucket started charging is Flickr, I haven’t used it in a while, but it might be worth looking into.

    Liked by 1 person

    1. Thank you for your reply, dear quiet neighbor. I hadn’t thought of Flickr. Do you just add a link to the photos (as I do for my YouTube videos) and they show without the (dear) readers having to click on anything?

      Liked by 2 people

      1. You can add them using the code editor, on WordPress there’s a setting to swap between that and text, and add the HTML link. I’m not sure with Flickr, but I’ll check it out for you. It’ll just take a few minutes.

        Liked by 1 person

      1. Glad to help, it’s a little different, but once you get used it to it isn’t so bad. It’s similar to imgur, swapping the code and visual editor is annoying, it was easier before the update, but you can get there with patience and practice. A little shouting never hurts either. If I can help let me know.

        Liked by 1 person

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