Instructions:

Yield: 6 servings

1/2 cup Green lentils
1/2 cup Brown lentils
1/2 cup Black beans
1 lg Onion, minced
2 ea Garlic cloves, minced
1 can Tomatoes, diced
2 tsp Soy sauce
1 tsp Parsley, chopped
1 tsp Cilantro, chopped
Salt and pepper
1 tsp Dried Italian herbs
1 1/2 tbsp Potatoes, cooked & mashed
2 lg Carrots, diced small
1 ea 10-inch frozen pie shell
2 tsp Olive oil
Bread crumbs

In a large pot, cover with water and boil lentils and beans until tender, about 45 minutes. Drain. Preheat oven to 400F. Saute carots, celery and onion in a small amount of olive oil until tender. Add garlic, dried herbs, tomatoes, soy sauce, parsley and salt and pepper to taste. Mix together lentils and beans with above mixture. Spoon mixture into pie shell. Press firmly into shell, spread evenly over the top of the mashed potatoes. Top with breadcrumbs. Bake for 45 minutes, until golden.