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MEATLESS SHEPHERDS PIE



Ingredients:
1/2 Cup(s) Uncooked AM Lentils
2 Cup(s) (1 can) Chick Peas **
1 Bay leaf
1/2 Cup(s) AM Bulgur Wheat
1 Cup(s) Boiling water
1/2 Teaspoon(s) Red pepper flakes, dried
1/4 Teaspoon(s) Sea salt (optional)
1/2 Cup(s) grated Mozzarella cheese
16 Ounce(s) Canned tomatoes; drained
1 medium Onion; finely chopped
1 1/2 Cup(s) AM Potato Flakes
Directions: 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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