| 13 | 70 | 501 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 4 |
| 3/4 cup | Lentils, raw |
| 3 1/2 cup | Water |
| 1/2 cup | Quinoa, uncooked |
| 1 small | White onion (chopped ) |
| 1 cup | Cremini (Italian) mushroom (sliced ) |
| 1/2 medium pepper(s) | Red bell pepper (finely chopped ) |
| 2 tbsp | Coconut oil |
| 1/2 cup | Pecans (or almonds, roughly chopped ) |
| 2 medium | Egg (slightly beaten, or VeganEggs) |
| 3/4 cup | Rolled oats, dry |
| 3/4 cup | Sun-dried tomatoes |
| 1 cup | Parsley, fresh (or cilantro) |
| 1 tbsp | Curry powder |
Preheat oven to 350°F. In a medium pot bring lentils and 2 1/2 cups of water to a boil, reduce heat and simmer until tender, about 25 minutes or less. In a separate small pot, bring quinoa and 1 cup of water to a boil, reduce heat and simmer for about 12-15 minutes until fully cooked.
Sauté onion, mushrooms and red peppers in about 2 tbsp organic coconut oil for about 5 minutes, until tender. In a large bowl, combine the cooked lentils and quinoa, add all the remaining ingredients including the cooked vegetables, eggs, oats, sun-dried tomatoes, fresh herbs and curry powder, combine fully. Transfer to a loaf pan, press down until even and cook for 30-45 minutes or until golden brown.
Serve on a bed of beautiful greens with a dollop of fresh salsa on top. Enjoy!
To make this recipe "GO BOTH WAYS": Honestly, meat-eaters should appreciate the heartiness of this recipe as a MAIN as is :) For those of you that are vegan, swap each egg for 1 Tbsp (7 g) flaxseed meal with 2 and a 1/2 Tbsp (37 ml) water (and I suggest serving the omnivores that flax version as well...making two completely separate loaves simply for that swap would be a total pain!)
| Grain | 1.6 |
| Meat Alternative | 1.4 |
| Vegetables | 2.8 |
