Cut the potato in cubes, cook for 20 min, separate from water and keep the water. Lentils should be soft after soaking, rinse them and blend with 1/3 cup of potato water, salt, fresh garlic and avocado oil.
In a bowl mix together: cooked potatoes, blended lentils, ground flax seeds and Italian herbs. Transfer the mixture into a baking dish lined with parchment paper.
Bake for 35 min at 350 F.
It is the best to eat when it is chilled, Keep refrigerated and serve with warm sauteed veggies, olives, and avocado.
Benefits: fiber, starch and herbs for digestion, plant protein (lentils and flax), phytonutrients (from flax seeds) for hormonal balance, herbs for digestion, good fats.