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MEATLESS SHEPHERDS PIE

21.10.2008 | Author: Cook | Posted in Lentil
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MEATLESS SHEPHERDS PIE


Servings: 1
Ingredients: 

  • 1/2 c  Uncooked AM Lentils
    • 

  • 2 c  Water
    • 

  • 1    Bay leaf
    • 

  • 1/2 c  AM Bulgur Wheat
    • 

  • 1 c  Boiling water
    • 

  • 1/2 ts Garlic powder
    • 

  • 1/4 ts Sea salt (optional)
    • 

  • 1/2 c  Mozzarella cheese, grated
    • 

  • 16 oz Canned tomatoes; drained
    • 

  • 1 md Onion; finely chopped
    • 

  • 1 1/2 c  AM Potato Flakes
    • 

  • 2 c  Boiling water
    • 

  • 1/4 ts Sea salt (optional)
    •

Cook lentils with bay leaf about 15 minutes or until tender, drain.
Remove bay leaf. While cooking lentils, pour boiling water over bulgur
wheat, garlic powder and salt, set aside for 10 minutes. Preheat oven to
350 F. Chop onion and tomatoes, grate cheese. Layer in the bottom of an
oiled 8′ x 8′ oven dish in the following order: bulgur wheat, lentils,
mozzarella cheese, onion, and tomatoes. Mix potato flakes, water and salt
and layer on top of the tomatoes. Bake for 30 minutes.

Source: Arrowhead Mills ‘Hearty Main Dish Meals without meat’ tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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