1 cup green lentils, uncooked (or 2 1/2 cups cooked green lentils)
1 cup walnuts

2 tablespoons ground flax seed
6 tablespoons boiling water

1 tablespoon coconut oil

1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds

1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon sea salt
1/2 teaspoon chili powder

2 red onions, finely chopped
4 cloves garlic, crushed
1 medium carrot, coarsely grated
2 cups spinach leaves, tough stems removed and chopped

1/4 cup quinoa flakes