| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Main dish | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Lentils; uncooked |
| 3 | c | ;water |
| 1 | tb | Ooil |
| 1 | Celery stalk; chopped | |
| 1 | md | Onion; chopped |
| 1 | ts | Thyme |
| 1 | ts | Cinnamon |
| 1/4 | ts | Cloves |
| 3/4 | c | Brazil nuts; finely chopped |
| 1/4 | c | Tamari |
| 1/4 | c | Tomato paste |
| 1 | Double crust 9" whole wheat pie shell; unbaked |
INSTRUCTIONS
Wash the lentils and place them in a pan with the water. Cover and cook for about 40 minutes, or until the water is absorbed. Heat the oil in a skillet; add the celery, onion, thyme, cinnamon, and cloves. Saute until the celery is just barely tender. Add the cooked lentils to the celery-onion mixture; then add the remaining ingredients. Mix well. Spread the mixture into an unbaked pie shell. Cover with the top crust. Flute the edges and cut a hole into the top crust to allow steam to escape. Bake at 375 degrees for 40 minutes, or until the crust is golden brown. Serve with a steamed vegetable and a green salad. The lentil pie is also good with a sauce or some homemade relish. From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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