1 1/2 c Lentils — uncooked
3 c — water
1 tb Ooil
1 Celery stalk — chopped
1 md Onion — chopped
1 t Thyme
1 t Cinnamon
1/4 ts Cloves
3/4 c Brazil nuts — finely chopped
1/4 c Tamari
1/4 c Tomato paste
1 Double crust 9″ whole wheat
-pie shell — unbaked
Wash the lentils and place them in a pan with the water. Cover and cook for about 40 minutes, or until the water is absorbed. Heat the oil in a skillet; add the celery, onion, thyme, cinnamon, and cloves. Saute until the celery is just barely tender. Add the cooked lentils to the celery-onion mixture; then add the remaining ingredients. Mix well. Spread the mixture into an unbaked pie shell. Cover with the top crust. Flute the edges and cut a hole into the top crust to allow steam to escape. Bake at 375 degrees for 40 minutes, or until the crust is golden brown. Serve with a steamed vegetable and a green salad. The lentil pie is also good with a sauce or some homemade relish. From the files of DEEANNE