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Vegetarian Pie

18 Jun 2016   Shanti Gowans
1 cup brown lentils
1 brown onion, finely chopped
1 tbs rice bran oil
1 large red onion, finely chopped
1 clove garlic, crushed
1 cup mushrooms, sliced
1 stick celery, sliced
1 cup carrot, finely sliced
1/2 cup broccoli florets
1 tbs salt
1 tbs salt-free tamari
3/4 cup water
1 tsp mixed herbs
1/2 tsp oregano
3 large tomatoes, finely chopped
2.5 cups mashed potato
Soak the lentils for 2 hours or overnight, drain and wash well.
Add fresh water, and bring to the boil in a large saucepan with the brown onion.
Simmer 15 mins. or until tender. Drain.
Heat oil in a large saucepan and saute onion, garlic, tomatoes and mushrooms for 5 mins.
Add remaining vegetables and saute a further 5 minutes.
Add lentils, seasoning, tamari, herbs, water.
Stir over heat until combined and simmer 5 minutes.
Turn into a 5 cm. deep dish, top with mashed potato.
Mark attractively with a fork and brown in hot oven 15 mins.
Serve with side salad or vegetables.
Serves 6.



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