Pain de Lentilles et Noix (French Lentil & Walnut Quick Bread)
A savory autumn quick bread studded with green lentils and toasted walnuts for plant protein and heart-healthy fats.
Best for Plant protein & heart-healthy fats
This rustic French-inspired quick bread folds hearty green lentils and toasted walnuts into a whole-wheat batter for texture, protein, and autumnal warmth. Yogurt, olive oil and eggs give moistness without excess saturated fat, while thyme and Dijon add savory depth. Slice warm with chèvre or use as a robust sandwich base — it's built to hold up and keep you satisfied.
Ingredients
- 100 g green lentils , rinsed
- 350 ml water
- 150 g Whole-wheat flour , sifted if lumpy
- 100 g all-purpose flour
- 10 g Baking powder , about 2 teaspoons
- 8 g fine sea salt , about 1 1/2 teaspoons
- 2 g black pepper , about 1/2 teaspoon
- 2 large eggs , room temperature
- 120 ml plain Greek yogurt , room temperature
- 40 ml olive oil
- 12 g Dijon mustard , about 1 tablespoon
- 100 g walnuts , toasted (see steps)
- 8 g fresh thyme leaves , about 2 tablespoons, chopped
- 40 g Shallot , about 1 small, optional (optional – can be omitted)
Instructions
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1
Cook the lentils: place rinsed dry green lentils and 350 ml water in a small saucepan, bring to a simmer over medium heat, reduce to low and cook gently until tender but not mushy, 18–22 minutes; drain any excess water and let cool to warm.
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2
Preheat oven to 180°C (350°F). Lightly toast the chopped walnuts in a dry skillet over medium heat, stirring, until aromatic and just browned, 5–7 minutes; transfer to a plate to cool.
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3
Prepare the loaf pan: grease and line a 23 x 13 cm (9 x 5 in) loaf pan with parchment, leaving an overhang for easy lift-out.
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4
Mix dry ingredients: in a large bowl whisk together whole wheat flour, all-purpose flour, baking powder, salt and black pepper until evenly combined.
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5
Mix wet ingredients: in another bowl whisk the eggs, Greek yogurt, olive oil and Dijon mustard until smooth; fold in the minced shallot (if using) and half the thyme.
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6
Combine batter: pour the wet mixture into the dry ingredients and stir gently just until incorporated; fold in the warm cooked lentils, toasted walnuts and remaining thyme—do not overmix.
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7
Bake: scrape batter into the prepared loaf pan, smooth the top, and bake in the preheated 180°C oven until the top is deep golden and a skewer inserted in the center comes out mostly clean, 45–50 minutes (internal temperature ~95°C). If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
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8
Rest and finish: let the loaf cool in the pan for 10–15 minutes, then lift out using the parchment and transfer to a wire rack to cool another 20 minutes before slicing (slicing too hot can compress the crumb). Serve warm or at room temperature; left slices freeze well.