1/2 c Green lentils
1/2 c Brown lentils
1/2 c Black beans
1 lg Onion, minced
2 ea Garlic cloves, minced
1 cn Tomatoes, diced
2 ts Soy sauce
1 ts Parsley, chopped
1 ts Cilantro, chopped
Salt and pepper
1 ts Dried Italian herbs
1 1/2 tb Potatoes, cooked & mashed
2 lg Carrots, diced small
1 ea 10-inch frozen pie shell
2 ts Olive oil
Bread crumbs
In a large pot, cover with water and boil lentils and beans until
tender, about 45 minutes. Drain. Preheat oven to 400F. Saut carots,
celery and onion in a small amount of olive oil until tender. Add
garlic, dried herbs, tomatoes, soy sauce, parsley and salt and pepper
to taste. Mix together lentils and beans with above mixture. Spoon
mixture into pie shell. Press firmly into shell, spread evenly over
the top of the mashed potatoes. Top with breadcrumbs. Bake for 45
minutes, until golden.
The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling
pg 58-59
Yields
6 servings