| 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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