Lentil Pie

• 1 1/2 cups lentils uncooked
• 3 cups water
• 1 tablespoon vegetable oil
• 1 each celery stalks chopped
• 1 medium onions chopped
• 1 teaspoon thyme
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 3/4 cup brazil nuts finely chopped
• 1/4 cup soy sauce, tamari
• 1/4 cup tomato paste
• 1 each pie shell (9 inch) whole wheat, double crust, unbaked

1. Wash the lentils and place them in a pan with the water.
2. Cover and cook for about 40 minutes, or until the water is absorbed.
3. Heat the oil in a skillet; add the celery, onion, thyme, cinnamon, and cloves.
4. Saute until the celery is just barely tender.
5. Add the cooked lentils to the celery-onion mixture; then add the remaining ingredients.
6. Mix well.
7. Spread the mixture into an unbaked pie shell.
8. Cover with the top crust.
9. Flute the edges and cut a hole into the top crust to allow steam to escape.
10. Bake at 375F (190C) F for 40 minutes, or until the crust is golden brown.
11. Serve with a steamed vegetable and a green salad.

lentils uncooked, water, vegetable oil, celery, onions, thyme, cinnamon, cloves, nuts, soy sauce, tomato paste, pie shell

Taken from recipeland.com/recipe/v/lentil-pie-37342 (may not work)