Preheat the oven to 350 degrees. Pulse the lentils and walnuts in a food processor to form a chunky paste. Scoop them into a medium mixing bowl and stir in the 1/3 cup chopped green chiles, egg, 1/2 cup ketchup, salt, cumin, and cilantro. Mix well, then fold in the bread crumbs and shredded cheese. Spoon the mixture into a loaf pan that you have sprayed with cooking spray.
Stir together the remaining ketchup and chopped green chiles, and spoon over the top of the loaf. Bake for 50 to 60 minutes, or until firm in the center. I like to sprinkle a little extra cheese on the top for the last five minutes of cooking. Cool for ten minutes, slice, and serve. This is softer than a traditional meat-based loaf, but it holds it shape well. It also makes an excellent sandwich!
Thanks for reading,