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Nut and Lentil Muffin (Serves 6)


3 Tbsp. Alison’s Pantry Chia Seeds
200g Alison’s Pantry Split Red Lentils
2 Tbsp. olive oil
1 large onion, finely chopped
100g Alison’s Pantry American Walnuts, roughly chopped
100g Alison’s Pantry Natural Macadamia’s or Natural Cashews, roughly chopped
1 large carrot, peeled and grated
2 Tbsp. chopped fresh basil
1 Tbsp. balsamic vinegar
½ tsp chilli flakes
Salt and freshly ground black pepper 


  1. Place chia seeds in a small bowl with 6 Tbsp. of cold water. Set aside for 10 minutes to soak and form a gel that will bind the mixture together.
  2. Meanwhile, cook lentils in plenty of boiling water for 10 minutes then drain well. At the same time, heat oil in a pan and cook onion for 10 minutes until golden and soft.
  3. Preheat the oven to 180°C. Grease a standard loaf tin or 6 x Texas muffin tins with oil. Combine lentils, onion, nuts, carrot, basil, and chia seed gel in a large bowl. Add balsamic, chilli and season well with salt and pepper.
  4. Mix to thoroughly combine then press the mixture into the loaf tin or muffin tins. Bake muffins for 40 minutes and loaf for 50-60 minutes or until firm and golden brown.

Serve hot as a vegetarian main dish.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry