Recipe - Lentil-Spinach Quiche

BASE
Sliced wholemeal bread;
(amount will vary depending
on size of dish used)

FILLING
1 lg Onion; chopped
1 teaspoon Ground coriander seed
1 teaspoon Ground cumin
6 ounce Red split lentils
12 fl Boiling water
12 ounce Spinach
1 tablespoon Lemon juice
Salt and pepper

Yesterday I posted a bread base for pies and quiches. I should have posted
the whole recipe for lentilspinach quiche I made... doh! Anyway here it is
now. Adapted from "Sarah Brown's Vegetarian Cookbook".

Base: Cut crusts off some wholemeal bread slices. Smear a little butter or
oil spray on your pie dish (sorry to use the BAD ingredients, but the
crusts don't get crisp without it and the whole recipe is still VLF). Then
press slices of bread firmly into the base, overlapping them to cover the
whole base and sides of dish.

Filling: Gently fry onions and spices for 34 minutes (dry, or with small
amount of water). Add lentils to pan with the boiling water. Boil, and then
simmer, covered, for 1015 minutes until the lentils turn to a stiff puree.
While lentils are cooking, wash the spinach, drain it well and cook it in
it's own juices in a covered pan for 68 minutes until just done (or
microwave it). Drain and chop. Mix into the lentils with the lemon juice
and seasoning. Spread the filling over the prepared base. Cover loosely
with foil and bake for 2530 minutes until bread crust becomes crispy. The
recipe suggests sprinkling sesame seeds over the top after baking, but it
was fine without these.

Notes: Adding some cooked whole lentils (not pureed) adds to the texture.
Another option omit the spinach and use 1 tsp tumeric instead of the
coriander and cumin. Then add 2 tsp wholegrain mustard and 1 tbsp peanut
butter.
Posted to fatfree digest by Robyn Frankland r.frankland@mailbox.uq.edu.au
on Jun 03, 1998