Self Crusting Lentil Pie (GF, Vegan, Vegetarian Friendly)
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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 additions to create different flavourful pies. I added sausage, pine nuts, bacon, various cheeses, tuna, salmon, or ham.
This recipe is easily converted to be gluten-free, vegan, or vegetarian. Substitute wheat flour with gluten-free flour as well as the baking powder for your choice gluten-free leavening agent. I suggest Robin Hood gluten-free flour as it is a one to one substitute.
For vegan, substitute the whole eggs for vegan-friendly eggs. Almond, soya, or rice milk can be used in place of cows milk. Cheese can be substituted with store-bought dairy-free cheese, or one can make cashew cheese (which is phenomenal with the texture and taste of dairy cheese).
To encourage the pie to self-crust, I suggest using a metal pan. A ceramic, non-stick, or aluminum pan are the preferred pans, but glass can also be used. The crust will not be as thick or crunchy, but there will be a thin crust with the glass pan.
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.
© 2009 Beth100