| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
|
|
Sliced wholemeal bread; (amount will vary depending on size of dish used) |
| 1 |
lg |
Onion; chopped |
| 1 |
ts |
Ground coriander seed |
| 1 |
ts |
Ground cumin |
| 6 |
oz |
Red split lentils |
| 12 |
fl |
Boiling water |
| 12 |
oz |
Spinach |
| 1 |
tb |
Lemon juice |
|
|
Salt and pepper |
INSTRUCTIONS
BASE
FILLING
Yesterday I posted a bread base for pies and quiches. I should have posted
the whole recipe for lentil-spinach quiche I made... doh! Anyway here it is
now. Adapted from "Sarah Brown's Vegetarian Cookbook".
Base: Cut crusts off some wholemeal bread slices. Smear a little butter or
oil spray on your pie dish (sorry to use the BAD ingredients, but the
crusts don't get crisp without it and the whole recipe is still VLF). Then
press slices of bread firmly into the base, overlapping them to cover the
whole base and sides of dish.
Filling: Gently fry onions and spices for 3-4 minutes (dry, or with small
amount of water). Add lentils to pan with the boiling water. Boil, and then
simmer, covered, for 10-15 minutes until the lentils turn to a stiff puree.
While lentils are cooking, wash the spinach, drain it well and cook it in
it's own juices in a covered pan for 6-8 minutes until just done (or
microwave it). Drain and chop. Mix into the lentils with the lemon juice
and seasoning. Spread the filling over the prepared base. Cover loosely
with foil and bake for 25-30 minutes until bread crust becomes crispy. The
recipe suggests sprinkling sesame seeds over the top after baking, but it
was fine without these.
Notes: Adding some cooked whole lentils (not pureed) adds to the texture.
Another option - omit the spinach and use 1 tsp tumeric instead of the
coriander and cumin. Then add 2 tsp wholegrain mustard and 1 tbsp peanut
butter.
Posted to fatfree digest by Robyn Frankland <r.frankland@mailbox.uq.edu.au>
on Jun 03, 1998
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