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Red lentil pie


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For 4 people
250 g red lentils
5 cm piece of leek, diced
extra virgin olive oil
1 tablespoon of apple cider vinegar
1 pinch of salt
1 tablespoon soy sauce (shoyu)


Blow the leek for 2 minutes with salt.
Add the red lentils, apple vinegar and shoyu.
Cover with water and simmer for about 20 minutes until the lentils break up and the water dries.
Mix the breadcrumbs, oil a baking sheet and spread the lentils.
Bake in a hot oven (200 degrees) for 10-15 minutes.

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