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1 1/2 c Lentils -- uncooked

3 c -- water

1 tb Ooil

1 Celery stalk -- chopped

1 md Onion -- chopped

1 t Thyme

1 t Cinnamon

1/4 ts Cloves

3/4 c Brazil nuts -- finely chopped

1/4 c Tamari

1/4 c Tomato paste

1 Double crust 9" whole wheat

-pie shell -- unbaked

Wash the lentils and place them in a pan with the water. Cover and cook for about 40 minutes, or until the water is absorbed. Heat the oil in a skillet; add the celery, onion, thyme, cinnamon, and cloves. Saute until the celery is just barely tender. Add the cooked lentils to the celery-onion mixture; then add the remaining ingredients. Mix well. Spread the mixture into an unbaked pie shell. Cover with the top crust. Flute the edges and cut a hole into the top crust to allow steam to escape. Bake at 375 degrees for 40 minutes, or until the crust is golden brown. Serve with a steamed vegetable and a green salad. The lentil pie is also good with a sauce or some homemade relish. From the files of DEEANNE