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; 160 g can tomato paste; 1 cup (250 ml) chopped white button 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 chopped; 2 tsp (10 ml) dried thyme; 1 tsp (5 ml) cumin; 1/2 tsp (2 ml) sea salt; 2 large free-range eggs, lightly beaten; 2 tsp (10 ml) grapeseed oil; 2 shallots, finely chopped; 1 1/2 Tbsp (30 ml) raw style sugar of choice; 3 cups (750 ml) strawberries, chopped; 1 1/2 Tbsp (30 ml) balsamic vinegar; 1/4 tsp (1 ml) freshly ground black pepper; 1 1/2 Tbsp (30 ml) chopped fresh basil

www.alive.com

Serves 6 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.

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