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Sunflower Lentil Pie by Dreena Burton



3/4 cup lentils (I've used brown and french ones, I think any will do)

1 3/4 cups of water

1 1/2 red onion, roughly chopped

1 cup quit oats or oat bran

1/2 cup sunflower seeds

1/2 cup celery, chopped (organic if possible)

2 med-large garlic cloves, roughly chopped (yes, use fresh)

2 tbsp ketchup (organic if possible)

2 tbsp coconut aminos or tamari (I of course use the coconut aminos)

1-2 tbsp balsamic vinegar (recipe calls for 1 tbsp, but 2 gives more flavor)(Trader Joes brand is best)

2 tsp vegan Worcestershire sauce (I don't use this)

1/2 tsp rosemary ( I use basil)

1 tsp dried oregano (I use parsley because I detest oregano)

1 tsp course sea salt (Himalayan is best)

Freshly ground black pepper to taste

• Over med-high heat cook water, & lentils up to a boil (yes throw them all in from the start)

• Reduce heat to med-low, cover, simmer for 15 minutes

• Add the onions in there for another 15 min or so (all water should be absorbed)

• Pop the lentil mix in the Vitamix blender or food processor with the rest of the ingrediants and puree it

• Transfer mixture to a coconut oiled pie plate (don't cook/heat olive oil-I'll talk about that later)

• Bake on 375 degrees for 30 min, let it stand for 10 minutes if you can, it will firm up a bit as it cools
• Serve with a big kale salad