Friday, May 24 2024 - 12:43 PM

Lentil Quinoa Roast

This recipe smells wonderful while baking, and is a hearty, high fiber vegetarian main course. Serve with a salad and you have a complete meal!


  • 2 c. cooked lentils
  • 2 c. cooked quinoa (prepare with more water to make it a little more sticky)
  • 1 large onion, finely chopped
  • 4 fresh organic carrots, finely chopped
  • 4-5 stalks organic celery, finely chopped
  • 1 c. mushrooms, finely chopped
  • 1 T. olive oil
  • 1 c. ground walnuts
  • 1/2 t. ground sage or 1 T. chopped fresh sage
  • 1 t. sea salt
  • 1/4 t. fresh ground pepper
  • 1 – 2 t. Sriracha sauce or hot sauce
  • 1 lemon, juiced
  • 3 whole free range, omega rich eggs


  1. Finely chop onion, celery, carrots and mushrooms in a food processor.
  2. Sauté vegetables in 1 T. olive oil until softened.
  3. Transfer to a large mixing bowl.
  4. Add all the other ingredients and stir until well combined.
  5. Press into a large lightly greased casserole dish.
  6. Spray or brush the top with a little olive oil to keep the top from getting dry and to make a crispy crust.
  7. Bake at 375˚ for about one hour or until nicely golden on top.
  8. Let cool for a few minutes before cutting.
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