Rinse the lentils and quinoa separately under cold water; drain. Open and drain the tuna cans and flake tuna with a fork into a small bowl. Finely dice the carrot and chop the parsley.

Measure out the peas, pumpkin puree, flaxseed, and oil. Beat the egg in a small cup and set aside.

In a medium saucepan, combine the rinsed lentils with 1 1/2 cups water. Bring to a simmer over medium heat, then reduce to low, cover, and cook 18–20 minutes until lentils are tender but not mushy.

After lentils have simmered about 10 minutes, in a separate small saucepan combine rinsed quinoa with 1 cup water. Bring to a boil, then reduce to low, cover, and simmer 12–15 minutes until quinoa is fluffy and water is absorbed. If you prefer, cook quinoa at the same time in a second burner to finish within the recipe timing.

During the last 8–10 minutes of the lentil/quinoa cooking time, add the diced carrot and frozen peas to a small steamer basket over simmering water and steam 5–8 minutes until just tender. Alternatively, add carrots into the lentil saucepan for the last 8 minutes to cook through.

Once lentils and quinoa are cooked, drain any excess water and return them to the larger saucepan or a mixing bowl while still warm.

Add the steamed carrots and peas, flaked tuna, pumpkin puree, ground flaxseed, olive oil, and chopped parsley. Stir gently to combine.

Slowly pour the beaten egg into the warm mixture while stirring continuously so the egg cooks through and binds the mixture (ensure there are no raw egg portions). Cook over low heat for 1–2 minutes while stirring until the egg is fully set.

Spread the mixture on a shallow tray or bowl to speed cooling. Allow to cool to room temperature before offering to your dog.

Portion according to your dog’s size (see Notes). Store leftovers in an airtight container in the refrigerator and use within recommended time frames.