Lentil Pie

Serves: 6
Total Calories: 1,302


1 1/2 cups dried lentils rinsed and drained
3 cups water
Whole Wheat Pie Crust
1 tablespoon olive oil
1 stalk celery chopped
1 medium onion chopped
1 teaspoon dried thyme
1 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 cup finely chopped walnuts
1/4 cup tomato paste
3 tablespoons tamari sauce
1/2 teaspoon white pepper


1. Bring the lentils and water to boil in a medium pot over high heat. Reduce the heat to low and simmer covered for 40 minutes, or until the water is absorbed and the lentils are tender.
2. While the lentils are cooking, prepare the pie dough. Roll out the bottom crust and place in a 9-inch pie plate. Set aside.
3. Heat the oil in a large skillet over medium heat. Add the celery, onion, thyme, cinnamon, and cloves, and saute for 5 minutes or until the celery is just barely tender.
4. Add the cooked lentils to the skillet along with the remaining ingredients, and mix well.
5. Spoon the mixture into the pie shell. Cover with the top crust, flute the edges, and cut a hole in the center to allow steam to escape as the pie bakes.
6. Bake on the bottom rack of a preheated 375°F oven for 40 minutes or until the crust is golden brown.
7. Remove the pie from the oven. Let sit 5 minutes before cutting and serving.

Nutritional Facts:

Serves: 6
Total Calories: 1,302
Calories from Fat: 773

This Lentil Pie recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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