This recipe smells wonderful while baking, and is a hearty, high fiber vegetarian main course. Serve with a salad and you have a complete meal!

Ingredients:

• 2 c. cooked lentils
• 2 c. cooked quinoa (use more water to make it a little more sticky)
• 1 large onion, finely chopped
• 4 fresh organic carrots, finely chopped
• 4-5 stalks organic celery, finely chopped
• 1 c. mushrooms, finely chopped
• 1 T. olive oil
• 1 c. ground walnuts
• 1/2 t. ground sage or 1 T. chopped fresh sage
• 1 t. sea salt
• 1/4 t. fresh ground pepper
• 1 – 2 t. Sriracha sauce or hot sauce
• 1 lemon, juiced
• 3 whole free range, omega rich eggs

Preparation:

1. Finely chop onion, celery, carrots and mushrooms in a food processor.
2. Saute vegetables in 1 T. olive oil until softened.
3. Transfer to a large mixing bowl.
4. Add all the other ingredients and stir until well combined.
5. Press into a large lightly greased casserole dish.
6. Spray or brush the top with a little olive oil to keep the top from getting dry and to make a crispy crust.
7. Bake at 375˚ for about 1 hour or until nicely golden on top.
8. Let cool for a few minutes before cutting.