Madagascar Green Peppercorn Lentil Loaf

For a tangible taste of autumn, try mixing lentils, nuts, vegetables and Madagascar Green Peppercorn Cheese into this earthy, wholesome loaf.


  • 2 cups Bothwell Madagascar Green Peppercorn, shredded
  • 1 cup canned lentils, drained and rinsed
  • 1 Tbsp ground chia or flaxseed
  • 1 cup walnuts or pecans, finely chopped
  • 1 tsp olive oil
  • 2-3 garlic cloves, minced
  • 1 medium red onion, finely chopped
  • Pinch of salt and fresh ground pepper (to taste)
  • 1 cup celery, finely chopped
  • 1 cup carrot, grated
  • 1/3 cup raisins
  • 1/2 flour (oat or spelt)
  • 1/2 bread crumbs
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ¼ cup ketchup
  • 2 Tbsp apple sauce (preferably unsweetened)
  • 1 Tbsp honey or maple syrup
  • 2 Tbsp balsamic vinegar


  1. Preheat oven to 350 degrees F.
  2. Mash or process lentils, leaving some intact for texture.
  3. Grease or line a loaf pan with parchment paper.
  4. In a large skillet, heat oil over medium heat. Sauté garlic and onion until onion is translucent (approx. 5 min)
  5. Season with salt and pepper. Mix in celery, carrot, and raisins. Cook for 5 more minutes.
  6. Remove from heat and fold in lentils, 1½ cups of cheese, ground chia or flaxseed, nuts, flour, breadcrumbs, thyme, oregano, pinch of salt and black pepper. Adjust seasoning to taste and allow to cool slightly.
  7. Press lentil mixture into prepared loaf pan. Combine ketchup, applesauce, vinegar and honey or maple syrup in a bowl.
  8. Pour over-top of loaf. Sprinkle remaining cheese on top.
  9. Bake uncovered for 45-60 minutes, until lightly browned. Cool in loaf pan for 10 minutes.
  10. Slide butter knife along the sides to loosen edges and carefully remove from pan. Allow to cool on baking rack or plate for 15 minutes before slicing.