Lentil pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Lentils; uncooked |
| 3 | cups | ;water |
| 1 | tablespoon | Ooil |
| 1 | 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 | Double 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