|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||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!)