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1
Place lentils and 3 cups (750 mL) water in medium-sized saucepan.
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2
Bring to a boil, reduce heat, and simmer until lentils are tender, about 30 minutes.
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3
Drain and rinse lentils.
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4
Place 2 cups (500 mL) cooked lentils in food processor container and blend until pureed.
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5
Preheat oven to 350 F (180 C).
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6
In large bowl, stir together pureed lentils, remaining cooked whole lentils, almond flour, tomato paste, mushrooms, carrot, jalapeno peppers, peas, parsley, garlic, thyme, cumin, salt, and eggs.
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7
Spoon mixture into parchment paper-lined 9 x 5 in (23 x 13 cm) loaf pan, making sure to leave some parchment paper hanging over edges so you can easily lift the loaf out once cooked.
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8
Using spatula, spread out mixture, making sure its well packed down.
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9
Cook for 45 minutes.
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10
Meanwhile, heat oil in small saucepan over medium heat.
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11
Add shallots and saute until soft, about 3 minutes.
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12
Add sugar and continue cooking for 30 seconds.
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13
Add strawberries, balsamic vinegar, and black pepper; cook 1 minute further.
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14
Stir in basil, cover pan, and remove from heat.
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15
Cool loaf in pan for 5 minutes.
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16
Carefully pull loaf out by lifting sides of parchment paper and let cool for another 5 minutes on metal rack.
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17
Serve slices of lentil loaf with strawberry sauce.
