I love veggie pie!

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By far the best weird thing that i have made this semester (the lamb stew was good too as was a spaghetti sauce) is a lentil pie. I wanted to take a picture, but SOMEONE has made off with my camera…hmmm… i wonder who that someone might be? Not a very curvy roommate who had me sit in a lingerie shop getting lectured by the sales clerks for my non-bra wearing habits while she was being fitted for TWO HOURS! LOL.

Here’s the recipe – if you have some lentils on hand from a soup, i seriously consider giving it a try. It’s easy, smells great and tastes scrumptuous too.

Lentil Pie

Ingredients:
One pie shell (can be bought frozen)
Olive oil
1 diced onion
1 diced garlic clove
1 diced carrot
1 diced celery stalk
1 1/4 cups of green lentils (red might be fine too)
1 small can (398ml) of italian tomatoes
2 tbsp sesame seeds
2 tbsp capers
1/2 tsp savory
3/4 cup mozzarella (or old cheddar)

1. Pour lentils into a small bowl filled with water in order to let them soak a little while you start the recipe.

2. In a large saucepan, fry onion and garlic in olive oil over medium heat until transparent. Slowly add all other ingredients except cheese and bring to a simmer stirring often. I suggest mashing in the italian tomatoes, they will break up easily, but make a very nice consistency. add the lentils last, but don’t forget to drain them first.

3. Let reduce for about ten minutes (while your oven is preheating to 350 F)

4. Pour filling into (defrosted) pie shell. Cover with cheese.

5. Bake in preheated oven for 20 minutes or until both crust and cheese are a browning.

Yield: 4 VERY FILLING servings.

I will likely add some parmesan to the filling next time… if you want to be creative. I also cannot come up with any reason not to use other veggies on hand, like peppers and mushrooms.

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