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½ cup lentils
2 cups of mushrooms, diced very small
4 cloves of garlic, minced
2 Tbsp. olive oil
1 cup of kale, cut very small
1 Tbsp. sherry
½ tsp. of rosemary
½ tsp. of thyme
salt and pepper to taste
1 Tbsp. waterflax paste (2 Tbsp. flax + 3 Tbsp. water)
½ cup of oat flour
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