I love lentils … all types of lentils … and this dish uses Puy lentils which I particularly love … they are a grey-green lentil grown in the French region of Le Puy, and are thought to be superior in texture (they retain their shape after cooking) and taste. Traditional Puy lentils can be expensive, but you can substitute “French Style Lentils” which are less expensive and more readily available in the supermarket.

I grind the flaxseeds in a small coffee grinder (I use one solely for grinding seeds or spices), or a mortar and pestle, but I do find the coffee grinder is quicker and better. Only grind flaxseeds as you need them in recipes as they can deteriorate quite quickly once ground. I store my seeds in the fridge or freezer and take out only what I need as I need it.

The lentils can be prepared a day ahead and stored in the fridge ... just take them out of the fridge an hour before using to take the chill of them.

To go with this loaf I wanted a sauce that was “tomatoey” (I know that is not a word but it describes the flavour I wanted) … and I immediately thought of my dad who loved tomatoes, and in particular tomato paste. I have a very clear memory of dad spreading a piece of fresh Italian bread with tomato paste, which he then sprinkled liberally with extra virgin olive oil, and finished with freshly milled salt and pepper … it may sound odd, but it is delicious! So instead of “cooking” a sauce for the loaf, I made a quick tomato sauce using tomato paste as a base and the family loved it, so I now use that as a replacement for commercial tomato sauce.

If you don’t wish to make the sauce then the loaf goes brilliantly with a dollop of sour cream and homemade sweet chilli sauce ( see here ), or for something really quick and easy serve the loaf with a drizzle of balsamic glaze. The loaf can be eaten warm, but is totally delicious cold and stores well for a few five days in the fridge, so is great for wraps and sandwiches too.