The Holistic Kitchen

Servings:     6

Approximately 23g protein per serving

Ingredients:

1 ½  cups water

1 ½  tablespoons Bragg’s Liquid Aminos, divided  (optional)

¾  cup dry brown lentils

1 cup cooked quinoa

½  cup oat bran

½  cup minced celery

½  cup chopped walnuts

¼  cup hulled hemp seeds

2 cloves garlic, minced

2 teaspoons onion powder

½  teaspoon turmeric

½  teaspoon dill

½  teaspoon fennel

½  teaspoon black pepper

½  teaspoon sage

Instructions:

Preheat oven to 375° F. Bring water to a boil in a saucepan. Add ¾  tablespoon soy sauce and the lentils. Reduce heat and simmer for 30 minutes or until lentils are tender. Do not drain. Stir the lentil mixture in a large bowl with the remaining ingredients. Mix well — the lentils will break down. Place in a lightly greased loaf pan. Brush top of loaf with remaining soy sauce. Bake for about 45 – 60 minutes or until crisp on the outside. Let stand for 10 minutes before slicing and serving.