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MEATLESS SHEPHERDS PIE
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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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