More recipes can be found in these books:
A very versatile recipe that suits all palates. Can be served as the main course or as a complimentary side dish. Experiment with different additons to create a different flavored pie. I added sausage, pine nuts, bacon, various cheeses, tuna, salmon, or ham.
½ cup dried green lentils
½ tsp. savory
1 bunch fresh spinach (or 1 pkg. frozen)
1 Tbsp. vegetable oil
1 medium onion, chopped
½ pkg. fresh mushrooms
2 cloves garlic, minced (diced)
1 Tbsp. lemon juice
Freshly ground pepper 3 eggs
1 cup milk
¼ tsp. salt (toasted)
1 tsp. dried basil, oregano (each)
½ cup all purpose flour
½ tsp. baking powder
½ cup medium cheddar cheese, grated
3 tomatoes, thinly sliced
2 Tbsp. parmesan cheese
Rinse lentils. Place in medium saucepan with 2 cups water and savory. Simmer, covered for 25 minutes. Drain.
In skillet, sauté onions and garlic in oil over medium heat for 5 minutes or until tender. Remove from heat and add lemon juice and black pepper to taste.
In large bowl, beat together eggs, milk, salt and herbs. Stir in flour and grated cheese.
Combine lentils with cooked onion mixture. Stir into batter. Pour into 9” greased pie pan. Top with tomato slices, then sprinkle with parmesan cheese. Bake 25 to 30 minutes at 350° F or until centre is firm when pressed. Serves 6 for lunch or 4 for dinner.
More by this Author
Chocolate Chip Cookies Photo: stock.xchng These, are by far, the best chocolate chip cookies I have had. Always make a large batch because they won’t last long! Ingredients: 1 ¼ cup sugar 1...
Beans, legumes and pulses - everything you wanted to know. This is the second part of a series on gluten free and vegan living. It's important to understand the basics of these staples when beginning a lifestyle change...
Living and choosing a healthy lifestyle begins with educating your child. Help encourage a life choice of being healthy and active through the encouragement of choosing healthy snacks and foods. These are some...