Yield: 8 servings
|1½ cup||Lentils; uncooked|
|1 \N||Celery stalk; chopped|
|1 medium||Onion; chopped|
|¾ cup||Brazil nuts; finely chopped|
|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