Lentil + Quinoa Loaf


1 cup cooked lentils (or beans or chickpeas)
1 cup cooked quinoa
1 cup of pulp from straining blended kale, parsley, cilantro and carrots (can use celery, apple, pear, whatever you have)
1/2 cup chopped pepper (red, green or orange) 2 tbsp oats
½ cup Baby Brain Organics
1 egg
1 tbsp soy sauce (reduced salt), ideally Bragg's soy seasoning
2 tbsp tomato paste (no added salt)


1. Cook lentils and quinoa
2. Preheat oven to 350F
3. Gently mash lentils
4. Combine all ingredients well
5. Spray bakeware with oil or line with greaseproof paper
6. Bake at 350 for 1hr

Enjoy warm or cold or can freeze


Leanne Jacobs