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lentil-spinach-pie recipe

Date: Wed, 03 Jun 1998 10:05:33 +1000
From: Robyn Frankland (r.frankland@mailbox.uq.edu.au)

Adapted from "Sarah Brown's Vegetarian Cookbook".


Sliced wholemeal bread (amount will vary depending on size of dish used)

Cut crusts off some wholemeal bread slices.  Smear a little butter or
oil spray on your pie dish Then press slices of bread firmly into the
base, overlapping them to cover the whole base and sides of dish.

1 large onion, chopped
1 tsp ground coriander seed
1 tsp ground cumin
175g (6oz) red split lentils
350ml (12 fl oz) boiling water
250g (12 oz) spinach
15ml (1 tbsp) lemon juice
salt and pepper

Gently fry onions and spices for 3-4 minutes (dry, or with small
amount of water).  Add lentils to pan with the boiling water.  Boil,
and then simmer, covered, for 10-15 minutes until the lentils turn to
a stiff puree.  While lentils are cooking, wash the spinach, drain it
well and cook it in it's own juices in a covered pan for 6-8 minutes
until just done (or microwave it).  Drain and chop.  Mix into the
lentils with the lemon juice and seasoning.  Spread the filling over
the prepared base.  Cover loosely with foil and bake for 25-30 minutes
until bread crust becomes crispy.  The recipe suggests sprinkling
sesame seeds over the top after baking, but it was fine without these.

Adding some cooked whole lentils (not pureed) adds to the texture.

kwvegan vegan