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Ingredients
US|METRIC
4 SERVINGS
- 2 cups French lentils (cooked & drained well, start with 1 cup dry)
- 1 large carrot (grated or finely finely chopped)
- 1/2 yellow onion (or 1/2 leek -chopped)
- 1 cup cremini mushrooms (chopped)
- 1 cup red bell pepper (diced)
- 1/2 cup quick oats
- 2 Tbsp. Parmesan (walnut, or nutritional yeast flakes)
- 1/2 cup bread crumbs (plain whole wheat or gluten-free)
- 3 cloves garlic (grated)
- 2 Tbsp. flax meal (I used flax & chia mix)
- 1/3 cup marinara sauce (Italian)
- 1 1/2 Tbsp. liquid aminos
- 1 tsp. onion powder
- 3/4 tsp. smoked paprika
- 1/4 tsp. sea salt (or to taste)
- 2 Tbsp. thyme leaves (fresh)
- 2 Tbsp. fresh Italian parsley (roughly chopped)
- 3 Tbsp. chives (onion, chopped)
- 2 Tbsp. basil leaves (for garnish, optional)
- 1 olive oil (drizzle, or a splash of water)
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