INGREDIENTS
1/3 cup
carrot
1 tsp
fennel seed
1 tbsp
fresh marjoram
1 tbsp
fresh sage
3 cloves
garlic
2 tbsps
ground flax seed
1 tsp
ground pepper
2 1/2 cups
lentils
1 tsp
paprika
1 cup
quinoa
1/2
red onion
1/4 tsp
red pepper flakes
1 1/2 tsps
sea-salt
1 1/2 tsps
sucanat
3 tsps
virgin olive oil