A hearty, easy to make plant based dish that's loaded with veggies, quinoa,lentils and chopped almonds. It makes great leftovers so go ahead and include it into your regural meal prep!
Course Main Course
Servings 6
Ingredients
¾cupred lentils
2 ½cupswater
½cupquinoa
1cupwater
1tbspcoconut oil or water
1onionchopped
1carrotthinly chopped
1cupmushroomssliced
1bell pepperchopped
2tspcurry powder
½cupalmondschopped
2chia eggsmix 1 tablespoon chia with 1/4 cup water = 1 egg
¾cupquick cooking oats
1cupfresh parsley or cilantrochopped
salt and pepper to taste
Instructions
Preheat oven to 350 degree F.
In a medium saucepan, bring the lentils and 2 ½ cups water to a boil.
Reduce to simmer, covered and cook for about 25 minutes until the lentils are tender.
Drain any excess water from the lentils.
In a separate small pan, bring the quinoa and 1 cup water to boil.
Reduce heat to simmer and cook for about 10 minutes until all of the water is absorbed.
In a large frying pan, heat the coconut oil or water over medium heat and add the onions, carrot and mushrooms and cook for about 5 minutes until the vegetables are softened.
Add the bell pepper and curry and continue to cook for about 4 minutes. adding more water as needed .
In a large bowl, add the chia eggs, oatmeal, lentils, quinoa, vegetables, nuts, parsley and salt and pepper. Mix well.
Shape the mixture into 2 medium size oval loafs or pour the mixture into a loaf pan that has been lightly coated with coconut oil,then press down until even on top.
Place in a 350 degree F oven and bake for 45 to 50 minutes until firm and golden brown.
Let rest for 10 minutes before slicing.
Notes
Can be served either hot or cold. Goes well with salad or steamed veggies. The loaf can be kept in an airtight glass container in the refrigerator for 3-4 days or freezer for up to 3 months.