Recipe - Lentil Pie

1 One half cup Lentils; uncooked
3 cup ;water
1 tablespoon Ooil
1 Celery stalk; chopped
1 md Onion; chopped
1 teaspoon Thyme
1 teaspoon Cinnamon
One fourth teaspoon Cloves
Three fourths cup Brazil nuts; finely chopped
One fourth cup Tamari
One fourth cup 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 celeryonion 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini