Pork and lentil pieRecipe Gluten-free, dairy-free (casein-free) and hypotoxic*.

ORGANIC INGREDIENTS

• 6 pie crusts, 20 cm (8 in) diameter, uncooked
• 908 g (2 lbs) lean ground pork
• 125 g (3/4 cup) red lentils
• 900 g (3 3/4 cups) water
• 2 medium potatoes, grated
• 1 onion, finely minced
• 12,5 ml (2 1/2 tsp) salt
• 0,5 ml (1/8 tsp) pepper
• 2,5 ml (1/2 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground cloves
• 65 g (3/4 cup) quinoa flakes (set aside 20 g (1/4 cup) and set aside for later)

PREPARATION

1. In a large pot, combine all the ingredients except the quinoa flakes.
2. While stirring, bring to boil, cover, and simmer on low heat for 25 to 30 minutes. Stir frequently. This allows the lentils to cook properly.
3. Remove the lid and continue simmering, uncovered, for another 20 to 30 minutes, stirring frequently, until very little water comes to the surface.
4. Turn off heat and add 45 g (1/2 cup) quinoa flakes, stir well, and wait until the mixture thickens.
5. If the mixture is not thick enough, add the 20 g (1/4 cup) of remaining quinoa flakes.
6. Let cool before transferring to the pie crusts.
7. Cover with the second crust. Make incisions and press the edges to close. Brush the top with a beaten egg for a golden crust.
8. Cook at 180 °C (350 °F), on the bottom rack, for about, environ 60 minutes, until golden.