Quinoa and lentil waffles

Ingredients for 4 servings:

• 100g quinoa
• 100 g lentils, red
• 500 ml water
• 1 sweet potato(s)
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tbsp mustard
• 2 tbsp tomato paste
• 1 tbsp oat flakes
• 2 tbsp cornstarch
• 4 tbsp breadcrumbs
• 1 tsp cumin
• 1 tbsp paprika powder, sweet
• 1 handful of parsley, chopped, fresh
• salt and pepper
• chili powder

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Heat the quinoa with the red lentils and 400 ml of water. Simmer gently over low heat for approximately 12-15 minutes, until the lentils are soft and the quinoa grains have popped open. Stir occasionally and add more water a little at a time. Stir the mixture well and let it swell slightly in the warm pot. Peel the sweet potato and finely grate it. Finely slice a small shallot and garlic clove. Place the sweet potato, shallot, and garlic in a mixing bowl. Add a handful of fresh parsley to the bowl. Add the remaining ingredients and the quinoa-lentil mixture and mix well. Cover and let swell for 15-20 minutes. Heat the waffle iron and place a portion of the waffle mixture on the waffle iron and bake.