Lentil & Quinoa Slice

Lentil & Quinoa Slice

Lentil & Quinoa Slice

I have made this dish today for the first time. My version was inspired by the cooking show "Good Chef Bad Chef" and I have to say this is delightfully delicious.

• Start by lightly frying off to soften some finely diced onion and a little minced garlic then add a teaspoon of Turmeric (this spice is so very good for us all and is a great aid to cancer prevention and you probably won't even notice it is in there).
• Add to this any vegetables you may like. You can be as creative as you like as long as they are all uniformly diced or grated quite small. I have used today what was available in my little fridge, celery, broccoli stems, pumpkin, sweet potato and mushrooms.
• Stir fry all of these until they are just cooked (final cooking to set is only short) and then add about a cup of almond meal which will soak up any liquid from vegetables such as zucchini and is also a source of protein.
• Add to the mixture a drained tin of brown lentils and some cooked quinoa (as little or as much as you like mine was about 2 cups cooked).
• Turn off the heat and stir through two eggs which will bind the mix together in the final bake.
• Grease or line with baking paper a lasagne dish and press the mixture firmly into this and bake it in a moderate oven for about 15 minutes to set the slice and lightly browned on the top.

Variations of this recipe could easily be made, maybe a tablespoon of tomato paste or some fried bacon bits. If you wish to keep this vegetarian but wanted a little more protein try adding crumbled firm tofu. 

The slice when cooked is quite juicy and soft but will slice easily into portions. These slices can be eaten either hot straight from the oven or is equally nice served cold the next day.

It will keep for a few days in the fridge very safely as it contains no meat. Enjoy and let me know what you think.