I recently returned from a three-week wine tour covering California and Oregon.

Being on the road for three weeks I was eating at restaurants all the time and enjoying lots of wine, so now it is time for a cleanse. I’m doing my trusty Isagenix program and have started to eat very cleanly. I like to think I eat this way all the time but when I am on vacation, all bets are off.

One of my favorite items to cook with are lentils.  I find them very versatile and they are an excellent source of fiber and protein, I came up with this recipe last night that actually had my boyfriend asking for second helpings. I loved it so much the next time I make it,  I’m going to double the batch and freeze some of it for later date.

Here’s what you need to make this recipe:

1 cup of dry lentils use green or brown

2 ½  cups of water (You may also use vegetable broth)

3 tablespoons of ground flax seeds

? cup of water

2 tablespoons of coconut oil

3 cloves of minced garlic

1 medium onion finely chopped

Vegetables of your choice; I used peppers and zucchini

¾  cup of sunflower seeds

½ cup of flour (I ground up a half a cup of chickpeas in my Vitamix and made chickpea flour) You may also use ground oats or any other flour you like

1 heaping teaspoon of dried thyme

½  heaping teaspoon of cumin

½  teaspoon of onion powder

½  teaspoon of pepper flakes

½  cup of minced cilantro



½ cup of organic ketchup – this part isn’t the healthiest but it does make it taste great and a little over top isn’t a bad thing.

1 tablespoon of balsamic vinegar

1 tablespoon of maple syrup

Rinse lentils.

In a large pot add 2 ½ cups of water or broth to the lentils.

Bring to a boil, reduce heat, cover and simmer for about 35 to 40 minutes.  It’s okay if they get mushy, 3/4 of this mixture is going to be blended.

Once they are done, remove the lid and set them aside to cool.

Preheat the oven to 350 degrees

In a small bowl combine the ground flaxseed and ? cup of water.  Mix it up well set it aside for at least 10 minutes.

Mix the onion, peppers, zucchini  and whatever other vegetables you like with the garlic and the spices then set them aside.

In a food processor, immersion blender or a Vitamix blender, mix three quarter of lentils until they become like a paste.

Pour all the lentils including the unmashed lentils into a large bowl,  add in the vegetables, the flaxseed, additional salt and pepper and mix well. I use my hands to mix it.

Grease a pan with coconut oil and press the mixture into the pan.

Mix the three items from the glaze; the ketchup the balsamic vinegar and the maple syrup together.   And drizzle it over the lentil loaf.

Bake for 45 to 50 minutes, let cool slightly and serve with a salad.  Let me know what you think by leaving your comments below.

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