Lentil Loaf with Strawberry Sauce - alive magazine

Name: Lentil Loaf with Strawberry Sauce - alive magazine
Ingredients: 2 cups (500 mL) dried green lentils, rinsed; 1 cup (250 mL) almond flour; 1 - 5 1/2 oz (160 g) can tomato paste; 1 cup (250 mL) chopped white or crimini mushrooms; 1 cup (250 mL) grated carrot; 1 cup (250 mL) frozen or fresh green peas; 1/2 cup (125 mL) chopped flat-leaf parsley; 2 garlic cloves, finely minced; 2 tsp (10 mL) dried thyme; 1 tsp (5 mL) cumin; 1/2 tsp (2 mL) sea salt; 2 large eggs, lightly beaten; 2 tsp (10 mL) grapeseed oil; 2 shallots, finely chopped; 2 Tbsp (30 mL) raw style sugar of choice; 3 cups (750 mL) strawberries, chopped; 2 Tbsp (30 mL) balsamic vinegar; 1/4 tsp (1 mL) freshly ground black pepper; 2 Tbsp (30 mL) chopped fresh basil

www.alive.com

The sweet strawberry sauce is a perfect contrast to the earthy, fully loaded lentil loaf. Leftovers will keep in the refrigerator for up to five days. Tip…

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