1 1/2 c Lentils; uncooked
3 c ;water
1 tb Ooil
1 Celery stalk; chopped
1 md Onion; chopped
1 ts Thyme
1 ts Cinnamon
1/4 ts Cloves
3/4 c Brazil nuts; finely chopped
1/4 c Tamari
1/4 c Tomato paste
1 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
Yields
8 Servings