Lentil and walnut loaf with tomato sauce

Ingredients

For 1 serving

• Cooked lentils140 g
• Walnuts15 g
• Breadcrumbs25 g
• Chickpea flour20 g
• Carrots50 g
• Onion30 g
• Tomato sauce100 g
• Extra virgin olive oil2 teaspoons
• Fresh sage2 g
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts,

Method

1. Heat the oven to 190 °C, conventional, and line a small tray with baking paper. Peel and grate the carrot, finely chop the onion.
2. Heat half the oil in a pan over medium heat and fry the carrot and onion for 5 minutes, until soft and the onion is translucent.
3. In a food processor pulse the well-drained cooked lentils with the walnuts until coarse. Transfer to a bowl and add the softened vegetables, breadcrumbs, chickpea flour, chopped fresh sage, salt and pepper; knead until firm and no longer sticky.
4. Shape a small log-shaped loaf, place it on the tray and brush it with the remaining oil.
5. Bake at 190 °C for 35 minutes, until the surface is golden and crisp. Let it rest for 5 minutes out of the oven: it will slice without crumbling.
6. Meanwhile heat the tomato sauce in a small pan over low heat for 3–4 minutes, until simmering. Slice the loaf and serve it with the hot sauce.