Lentil pie

Yield: 8 servings

Measure Ingredient
1½ cup Lentils; uncooked
3 cups ;water
1 tablespoon Ooil
1 \N Celery stalk; chopped
1 medium Onion; chopped
1 teaspoon Thyme
1 teaspoon Cinnamon
¼ teaspoon Cloves
¾ cup Brazil nuts; finely chopped
¼ cup Tamari
¼ cup Tomato paste
1 \N Double crust 9\" whole wheat pie shell; unbaked

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

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