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Ingredients
  • 1 cup (170 g) quinoa
  • 2 cups (400 g) lentils
  • 2 ¼ cups (18 oz., 540 mL) water
  • 2 oz tomato sauce
  • ¼ cup (40 g) ground flax seed
  • ½ cup gluten free bread crumbs
  • 1 ½ tbsp coconut oil
  • 1 onion
  • 4 cloves garlic
  • ½ tbsp turmeric
  • ½ tbsp cumin
  • ½ tbsp coriander
  • ½ teaspoon sea salt
  • 1 tsp ground black pepper
  • 2 large handfuls spinach
  • ¼ lemon
  • 4 tbsp parsley
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