Step 1

Preheat oven to 350˚F (180˚C, or gas mark 4). Lightly oil a 4 x 8-inch (10 x 20 cm) loaf pan.

Step 2

Place 4 cups (940 ml) water and lentils in a large-size saucepan. Cover and bring to a boil over medium-high heat, then immediately reduce heat and simmer until water is absorbed, 50 to 60 minutes. Check lentils after 30 minutes; add more water, if necessary. You want the result to be thick but with lentils cooked down to a soft texture, so add water sparingly.

Step 3

Meanwhile, sauté onions and garlic in enough water to coat vegetables so they don't stick to the pan. Cook for 5 minutes, until onion is soft. Transfer to a large-size bowl.

Step 4

When lentils are done, remove from heat, and let stand for at least 30 minutes. They will thicken up even more. When completely cool, combine with onion/garlic mixture, and add 1/4 cup (60 g) ketchup, bread crumbs, walnuts, parsley, thyme, tamari, Worcestershire sauce, and pepper. Thoroughly combine all ingredients. Adjust seasoning as necessary.

Step 5

Press mixture firmly into prepared pan, and spread remaining 1/2 cup (120 g) ketchup on top. Bake for 45 minutes.

Step 6

Let cool for 10 minutes before slicing.

This dish is even better the next day!