At last -- the lentil pie I promised a month ago. Hope you love this recipe as much as I do!
YUM YUM LENTIL PIE
- 1 c. dried lentils (I like French lentils best but any will work)
- 2 T. olive oil
- 1 large onion, peeled and diced
- 1 clove garlic, minced
- 1 t. herbs: mixture of thyme, basil, rosemary
- 1 15 oz. can tomato puree
- 2 T. soy sauce
- crust for 2-crust pie
Cook lentils in saucepan with enough water to cover; simmer until done, about 45 minutes. Drain.
Saute onion and garlic in the olive oil until tender, 5-10 minutes. Add tomato puree, soy sauce, herbs, and lentils; simmer while completing next steps. (Or, you can prepare ahead up to this point; keep mixture in refrigerator until ready to use).
Preheat oven to 400. Line pie pan with crust. When oven is hot, pour lentil mixture into pie crust and cover quickly with top crust. Crimp edges and slash crust with knife.
Bake, 45-50 minutes, or until crust is golden.
Remove from oven and let sit 10 minutes. Serve and enjoy!
This is great with cooked carrots (gingered carrots, perfect!) or sweet potatoes, and a leafy salad.
It's a very hearty and savory dish with a tender texture and nice blending of flavors.
The pie can also be made in a casserole without the crust, and with mashed potatoes as a topping (like a shepherd's pie).
Life is great when you cook, eat, dance, love!!