1/2 cup (120 ml) dry brown or green lentils, rinsed and picked over to remove any small stones

1-1/2 cups (360 ml) vegetable broth or stock, plus up to 1/2 cup (120 ml) more, if necessary

1 Tbsp (15 ml) extra virgin olive oil, preferably organic

1 small or 1/2 large zucchini (4.5 oz or 125 g), coarsely chopped (you can leave the skin on)

1/2 medium fennel bulb, coarsely chopped

1/2 large white onion, coarsely chopped

1 clove garlic, sliced

1/2 large carrot, grated

1/4 cup (60 ml) quinoa flakes

1/3 cup (80 ml) garfava flour (or use chickpea flour)

1/4 cup fresh parsley, chopped

1/2 tsp (2.5 ml) paprika

1/4 tsp (1 ml) celery salt

1/4 tsp (1 ml) onion salt

1 Tbsp (15 ml) Bragg’s, wheat free tamari or soy sauce

1 tsp (5 ml) white or light miso paste

For the Sauce:

1/2 small avocado

2 Tbsp (30 ml) tahini

1/4 cup (60 ml) vegetable broth or stock

1 small clove garlic, minced

2 tsp (10 ml) Bragg’s, wheat-free tamari or soy sauce

2 Tbsp (30 ml) fresh parsley, chopped