Monday, May 13, 2013

Lentil Pie plus a Great Appetizer

So, this one time, I tried lentils...and fell in love.

This little legume has so many health benefits, and is very high in protein and fiber.  As someone who eats very little meat, I am always looking for new high-protein foods. It also is high in B-vitamins, iron, folate and magnesium.  
They come in several different color varieties.  I buy them dry, in bulk, like non-instant rice.

Side note, as a treat, or great start to an appetizer, Trader Joe's sells pre-cooked lentils in the refrigerated aisle. 
** If you also buy their refrigerated bruschetta mix, and feta, goat, or mozzarella cheese, mix, and top with balsamic and some fresh basil, you've got yourself a super delicious and easy appetizer dip or salad.**

Anyway, back to the recipe at hand.  Lentil Pie.
Kind of quiche-like. Very easy and delicious!

Lentil Pie recipe from Everyday Vegetarian

When you buy lentils, you must rinse them in a fine mesh strainer, and pick through for any loose pebbles.
OK, hard part over!

Cook the lentils in water according to the package instructions, very similar to rice. (see note below)

Mix the cooked lentils with:
a giant handful (1 cup or 2, depending on how many cups of lentils you made) of shredded cheese
chopped onion (for a milder onion flavor, cook the onions in with the lentils and water above)
salt, pepper, and other herbs or spices you'd like

Preheat the oven to 400 degrees.

Press mixture into a greased baking pan, I used a bread loaf pan. You could also use a more shallow 8x8 cake pan, or casserole dish.

Top mixture with more cheese.

Bake for 20-30 minutes until golden and bubbly.

Let cool for about 10 minutes, and slice like you would a meatloaf.
I like to serve with sour cream, and a green vegetable or salad.

 Lentils. So There.