soak lentils and quinoa place the red lentils and quinoa in a bowl, cover with water, and soak for 4–6 hours (red lentils soften quicker than green or brown). drain and rinse very well.

preheat the oven to 375ºf. line a loaf pan with parchment paper or grease it well.

blend the base in a high-speed blender or food processor, add the soaked/drained lentils and quinoa, eggs, onion, garlic, olive oil, flaxseed, oat flour, herbs, salt, pepper, and optional lemon juice. blend until thick and mostly smooth with just a little texture left — kind of like more watery hummus.

fold in the spinach and feta pour the batter into a mixing bowl and stir in the chopped spinach and crumbled feta.

fill the pan u0026 bake spread the mixture into the prepared bread loaf pan and press it in firmly. bake for 50-52 minutes, or until golden on top and firm in the center. a toothpick should come out mostly clean. you can bake with shredded cheese for a couple of minutes at the end if wanted.

cool completely before slicing let cool in the pan for at least 15–20 minutes, then remove and let cool fully on a rack before slicing. it holds together best when fully cooled.