Bring 2 cups of water to a boil in a saucepan.

Add green moong dal (whole lentils) to the boiling water and simmer for 25-30 minutes, or until the lentils are soft.

Drain any excess water from the cooked lentils.

Partially mash the cooked lentils using a fork or potato masher.

Set the mashed lentils aside to cool.

Preheat your oven to 180°C (350°F).

Lightly grease a loaf pan to prevent sticking.

In a large mixing bowl, combine the cooked and cooled lentils with cumin powder, soy sauce, beaten egg, white wine vinegar, garlic powder, chopped parsley leaves, red chili powder, instant oats, whole wheat bread crumbs, salt, extra virgin olive oil, and homemade tomato puree.

Add quinoa flour or millet flour to the mixture.

Stir all the ingredients together thoroughly until well combined.

Taste the mixture and adjust the salt and spice levels as needed.

Transfer the lentil loaf mixture into the prepared loaf pan.

Place the loaf pan in the preheated oven and bake for 15-20 minutes.

Bake until the loaf is browned on the surface and cooked through from the inside. Insert a tester into the center; it should come out cooked and almost clean.

Remove the baked lentil loaf from the oven and let it cool slightly before slicing.

Slice the herbed lentil loaf and serve it warm with mashed potatoes and vegetables.