Lentil Pie
Yield
4 servingsPrep
60 minCook
40 minReady
110 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
lentils
uncooked |
|
| 3 | cups |
water
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
celery stalks
chopped |
|
| 1 | medium |
onions
chopped |
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
|
|
| ¾ | cup |
brazil nuts
finely chopped |
*
|
| ¼ | cup |
soy sauce, tamari
|
*
|
| ¼ | cup |
tomato paste
|
|
| 1 | each |
pie shell (9 inch)
whole wheat, double crust, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
lentils
uncooked |
|
| 7.1E+2 | ml |
water
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
celery stalks
chopped |
|
| 1 | medium |
onions
chopped |
|
| 5 | ml |
thyme
|
*
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
|
|
| 177 | ml |
brazil nuts
finely chopped |
*
|
| 59 | ml |
soy sauce, tamari
|
*
|
| 59 | ml |
tomato paste
|
|
| 1 | each |
pie shell (9 inch)
whole wheat, double crust, unbaked |
|
Directions
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.
Sauté 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℉ (190℃) F for 40 minutes, or until the crust is golden brown.
Serve with a steamed vegetable and a green salad.
