Spiced Lentils

When I first adopted a vegetarian diet, I ate a lot of items from the freezer section.  You know, vegan burgers, crumbles, hot dogs, sausages...

While these certainly aligned with my diet at the time, they definitely weren't providing my body with adequate nutrition.  Since shifting to more of a plant-based diet (you know, REAL foods), I've opened my eyes up to a whole new world of deliciousness, no funk required. 


What You'll Need:

1 c lentils
1 c quinoa

1/4 c almond meal/flour
2 tbsp. ground flax
2 tbsp. tamari OR soy sauce
2 tbsp. olive oil
Juice of 1 lemon
1/4 tsp sea salt
1/2 tsp black pepper
pinch nutmeg
1/2 tsp chili powder
1/2 tsp cayenne
1 tsp garlic powder
2 tsp whole grain mustard OR dry mustard

Cook the lentils and quinoa in 2 1/2 c water--bring to a boil, and simmer until the water is absorbed. (About 15 minutes)
{You can do this up to 3 days ahead of time to cut down on prep time.}

Meanwhile, mix remaining ingredients in a large mixing bowl. Add cooked quinoa/lentils. Mix well.

Serve any way you would ground beef--in tacos, over pasta, over a bed of greens....

You'll be glad you did!

Serves 12. Freeze well!