Lentil pie

8 servings

Ingredients

QuantityIngredient
cupLentils; uncooked
3cups;water
1tablespoonOoil
1Celery stalk; chopped
1mediumOnion; chopped
1teaspoonThyme
1teaspoonCinnamon
¼teaspoonCloves
¾cupBrazil nuts; finely chopped
¼cupTamari
¼cupTomato paste
1Double crust 9\" whole wheat pie shell; unbaked

Directions

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