Lentil Quinoa Pie with Balsamic Glaze

I call this a pie because I made it in a pie plate and sliced it up like a pie...it could also be baked in a loaf pan and called a...you guessed it...a loaf. Or, I suppose you could get very crazy and put this in a muffin tin for mini lentil cakes...good for packing lunches!

This is really tasty. It keeps well in the fridge for a week and tastes good either reheated or eaten cold (or put in sandwiches...mmm)

Pair with mashed potatoes and mushroom gravy for a hearty entree or a salad for a lighter, but still satisfying, lunch. I made it two times in a row, that's always a good sign!

Lentil Quinoa Pie
1/2 cup walnuts, chopped
2 Tbsp olive oil
one onion, diced
2-4 cloves garlic, minced
1 large carrot, diced
1 cup mushrooms, chopped finely
2 cups cooked lentils
1 cup cooked quinoa
1 heaping tbsp flax meal
1 tsp thyme
1 tsp rosemary
1 tsp oregano
2 Tbsp nutritional yeast
1 tsp sea salt
pepper to taste

Glaze:
1/2 cup balsamic vinegar
2 tbsp agave syrup
3 tbsp olive oil
2 cloves garlic, minced

Preheat oven to 350. Spray whatever container you choose with oil and set aside. (the thinner the layer, the crispier it gets...so if you like a moist loaf, go for a bread pan.

Chop walnuts finely. Saute vegetables till soft.  Combine with nuts and all other ingredients in a large bowl and mix well. If you need to add liquid to hold it together (I didn't) use just a tbsp at a time. Add more flax meal if the mixture seems too wet.

Press into your prepared containers and bake for 45-1 hour for a loaf or pie shape, probably less for muffins.

Once the pie goes in the oven, start the glaze. Combine glaze ingredients in a small pot and whisk over med-high heat till boiling. Reduce to medium heat and continue at a hard simmer, stirring often, until the glaze reduces by half and coats a spoon. When the loaf is nearly perfectly cooked, pour the glaze overtop and smooth to cover the whole top of the pie. Put back in the oven for the final 15 minutes of cooking time.

Makes 8 slices of pie.