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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.