INGREDIENTS
1 cup
soaked red split lentils (soaked overnight in water)
1 cup
minced baby kale
1 cup
grated sweet potato
2 cloves
garlic (minced)
1/4 tsp
cumin
1/4 tsp
sweet paprika
1
flax egg (1 tbsp ground flax with 2 tbsp unsweetened almond milk)
6 tbsp
gluten free oats
2 tbsp
extra virgin olive oil