Tortiere #1

Ingredients:

• 4 cups uncooked green lentils
• Bay leaf
• 1/2 cup raw millet
• 1 cup cooked brown rice
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 2 tsp sage
• 1/2 tsp savory
• 1 large carrot, grated
• 2 Tbsp Sharwood's or other vegetarian Worcestershire sauce
• 2 tsp miso or marmite (yeast extract, available in most supermarkets)
• 2 Tbsp tomato paste
• Salt and pepper to taste

Directions:

One unbaked 9-inch pastry case or about 6-8 individual pastry shells

Soak lentils overnight, rinse, cover with boiling water and simmer until tender (about 45 minutes). Drain and rinse. Cook millet and add to lentils together with spices and seasonings. Prepare pastry shell for 9" pie or individual pastry shells and bake shells only for 10 minutes, and then remove from oven.

Sauté onion and garlic in a tsp of oil, broth or water until tender and add to lentil/millet mixture. Blend thoroughly in blender or food processor and place in pastry shell and bake at 350F for about half an hour or until firm to the touch. (Individual pies won't take so long.)

Serve with your favorite gravy or sauce, baked or mashed potatoes and salad. Freezes well uncooked. Bake from frozen.