Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Lentils; cooked and drained |
| 1 small | Onion; chopped |
| ½ teaspoon | Sage |
| ½ teaspoon | Garlic |
| \N \N | Pinch oregano |
| 1 teaspoon | Salt; plus more to taste |
| \N \N | Pinch cayenne |
| 3 larges | Potatoes; cooked, unpeeled |
| ½ cup | Hot soy milk; to 1c |
| \N \N | Margerine to taste |
Preheat the oven 400 degrees.
In a large mixing bowl, mash the cooked lentils thoroughly and add the onion and seasonings. Put the lentil mixture in a lightly oiled 2 quart casserole.
In a seperate bowl, mash the potatoes and add the hot soy milk, margerine and salt. Beat by hand or with an electric mixer, until fluffy.
Spread the mashed potatoes on top of the mashed lentils and bake 20 mins, or until the potatoes are dry on top. Place the pie under the broiler to brown the top.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-24-95