Curry Lentil Loaf - alive magazine

Ingredients

• 3/4 cup (180 mL) red or orange lentils
• 3 1/2 cups (850 mL) filtered water, divided
• 1/2 cup (125 mL) quinoa
• 2 Tbsp (30 mL) coconut oil
• 1 small onion, chopped
• 1 cup (250 mL) sliced crimini mushrooms
• 1/2 cup (125 mL) finely chopped sweet red pepper
• 2 organic eggs (any size), lightly beaten
• 2 garlic cloves, minced
• 1 cup (250 mL) chopped fresh parsley or cilantro
• 3/4 cup (180 mL) old-fashioned or quick-cooking rolled oats
• 1/2 cup (125 mL) pecans or almonds, coarsely chopped
• 1 Tbsp (15 mL) curry powder
• 2 pinches of sea salt
• Freshly ground pepper
• Arugula or spinach for serving