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Ingredients
  • 1 cup dried brown lentils, 190 g
  • 8 oz baby bella or cremini mushrooms, diced small (125 g)
  • ¼ cup oat flour, 30 g
  • 2 tbsp ground flax, 14 g
  • 5 tbsp warm water, 75 mL
  • 1 tbsp olive oil, 15 mL
  • 2 tbsp tomato paste, 28 g
  • ¼ cup fresh parsley, finely chopped (10 g)
  • 3 cloves garlic, peeled and minced (15 g)
  • 2 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp dried rosemary leaves
  • 1 tsp onion powder
  • ½ tsp ground thyme
  • 1 tsp salt
  • 1 tsp coarse black pepper
Steps
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