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Add a photoServings: 8
Ingredients
- 1 1/2 c. Lentils, uncooked
- 3 c. ,water
- 1 Tbsp. Ooil
- 1 x Celery stalk, minced
- 1 med Onion, minced
- 1 tsp Thyme
- 1 tsp Cinnamon
- 1/4 tsp Cloves
- 3/4 c. Brazil nuts, finely minced
- 1/4 c. Tamari
- 1/4 c. Tomato paste
- 1 x Double crust 9" whole wheat pie shell, unbaked
Directions
- Wash the lentils and place them in a pan with the water. Cover and cook for about 40 min, or possibly till the water is absorbed.
- Heat the oil in a skillet; add in the celery, onion, thyme, cinnamon, and cloves. Saute/fry till the celery is just barely tender.
- Add in the cooked lentils to the celery-onion mix; then add in the remaining ingredients. Mix well. Spread the mix 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 min, or possibly till the crust is golden.
- Serve with a steamed vegetable and a green salad. The lentil pie is also good with a sauce or possibly some homemade relish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 8 servings | |
| Calories 194 | |
| Calories from Fat 41 | 21% |
| Total Fat 4.84g | 6% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 536mg | 22% |
| Potassium 521mg | 15% |
| Total Carbs 27.48g | 7% |
| Dietary Fiber 12.4g | 41% |
| Sugars 2.63g | 2% |
| Protein 11.42g | 18% |
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