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