Lentils and Feta Pie with Millet Crust Favorite

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Tarte_lentilles_feta_mini

Ingredients: 

- 1 / 2 cup millet 
- 2 cups water or vegetables broth

- 1 / 2 cup dry red lentils 
- 1 / 2 cup green lentils (french lentils) 
- 1 onion, chopped 
- 1 carrot, diced 
- 1 stalk celery, diced 
- 2 cloves garlic, pressed 
- 1 tbsp olive oil 
- 1 tsp herbs 
- 1 tsp ground cumin 
- 1 / 2 c. tsp ground cinnamon 
- 3 cups vegetable broth 
- 1 bay leaf 
- Salt and pepper to taste 
- Crumbled feta or nutritional yeast (optional) 

Preparation: 

1. In a pot over medium-high heat, sauté vegetables in oil with herbs, cumin and cinnamon, about 2 minutes then add the lentils and cook another minute, until all is coated oil and spices. 

2. Pour the broth, add the bay leaf, salt, pepper and bring to a boil. Once the water boils, reduce heat to medium low and cook about 45 minutes or until lentils are tender. 

3. Meanwhile, bring water and millet to a boil. Reduce heat to medium-low and cook for about 20 minutes or until millet has absorbed all the broth. 

4. Place millet in two deep glass pie dishes previously oiled, press firmly. 

5. Add the lentil mixture on top. Sprinkle with crumbled feta. Place in oven at 350 degrees F for about 10 minutes. 

To do it vegan, you could replace the feta with the nutritional yeast, or simply omit it

Inspired by : "La croûte cassée, Mariève Desjardins et Marie-Michèle Garon, Éditions Parfum d'encre, 2008, p. 146

Published at March 10, 2011 09:34

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