Preheat the oven to 350°F (180° C).
Rinse the lentils; cover with water and cook until liquid is absorbed (about 15 minutes).
Brown onion, garlic and mushrooms in oil and cook 3 to 4 minutes, stirring.
Add the vegetable mixture to the red lentils,
Parsley, grated cheese and beaten egg; sat and pepper.
Pour mixture into the partially baked pie crust and top with tomato slices; sprinkle with thyme.
Bake 40 minutes.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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