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| Home -> [Entrees, Tarts & Pies, Vegetarian] -> [Lentil pie Recipe] |
Lentil pie
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Entrees, Tarts & Pies, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Lentils, uncooked | | 3
| cup | Water | | 1
| tbsp | Ooil | | 1
| | Celery stalk, chopped | | 1
| med | Onion, chopped | | 1
| tsp | Thyme | | 1
| tsp | Cinnamon | | 1/4
| tsp | Cloves | | 3/4
| cup | Brazil nuts, finely chopped | | 1/4
| cup | Tamari | | 1/4
| cup | Tomato paste | | 1
| | Double crust 9" whole wheat | | | -pie shell, unbaked |
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Procedures:
| 1 | Wash the lentils and place them in a pan with the water. | | 2 | Cover and cook for about 40 minutes, or until the water is absorbed. | | 3 | Heat the oil in a skillet; add the celery, onion, thyme, cinnamon, and cloves. | | 4 | Saute until the celery is just barely tender. | | 5 | Add the cooked lentils to the celery-onion mixture; then add the remaining ingredients. | | 6 | Mix well. | | 7 | Spread the mixture into an unbaked pie shell. | | 8 | Cover with the top crust. | | 9 | Flute the edges and cut a hole into the top crust to allow steam to escape. | | 10 | Bake at 375 °F for 40 minutes, or until the crust is golden brown. | | 11 | Serve with a steamed vegetable and a green salad. | | 12 | The lentil pie is also good with a sauce or some homemade relish |
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