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rinabeana on 5.19.2014
This tasted great, but the recipe made enough for two 9″ pie tins, instead of one. Since I was cooking for two, we now have a ton of leftovers! Luckily, my boyfriend liked it, so he’ll be having it for lunches for a few days. Next time I will be halving the recipe, though. I used a mix of red and green lentils (which I had on hand already). For spices, I added 1/2 tsp. mint, 1/2 tsp. marjoram, 1 tsp. oregano, 1 tsp. thyme, and 2 tsp. parsley. I allowed the pie to cool for ~30 minutes before the rest of our dinner was ready and it set up and sliced pretty well. The second pie is in the fridge, so we’ll see how it slices once cold.
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Nanci (TK) on 5.12.2014
Sounds great but we need a bit of help before posting this:
– Would you add the amount of water (for the lentils) into the ingredients list for us? And you never mentioned what to do with the stock so please add that into the instructions. Or if the stock is to be used in place of the water please add that note of clarification into the instructions.
– And if you can add the cook time for the lentils into the instructions that would be ideal; otherwise maybe add a note saying cook lentils according to package instructions.
– Would you add the onion prep into that line (peeled, diced, sliced, etc)?
When done making the changes, just click ‘make recipe visible’ and ‘save’ and we’ll get this posted!
Thanks,
TKNanci