1/2 c Dried green lentils 1 ts Cilantro, chopped
1/2 c Dried brown lentils Salt and pepper
1/2 c Dried black beans 1 ts Dried Italian herbs
1 lg Onion(s), minced 1 1/2 tb Potatoes
2 Garlic clove(s), minced -cooked and mashed
1 cn (15oz) tomatoes 2 lg Carrots, diced small
-diced or crushed 1 10-inch frozen pie shell
2 ts Soy sauce 2 ts Olive oil
1 ts Parsley, chopped Bread crumbs
In a large pot, cover with water and boil lentils and beans until
tender, about 45 minutes. Drain. Preheat oven to 400?F. Saut? carots,
celery and onion in a small amount of olive oil until tender. Add
garlic, dried herbs, tomatoes, soy sauce, parsley and salt and pepper
to taste. Mix together lentils and beans with above mixture. Spoon
mixture into pie shell. Press firmly into shell, spread evenly over
the top of the mashed potatoes. Top with breadcrumbs. Bake for 45
minutes, until golden.
Yields
6 servings