A vegan/gluten-free recipe featuring tea from Light of Day Organic Tea
Serves 6 • Recipe by Angela Macke, R.N, founder of Light of Day Organic Tea
1 cup dried green, brown or French lentils
1 quart prepared Light of Day Organics Lapsang Souchong Tea (2 tsp. of loose tea steeped in 1 quart of simmering water for 10 minutes)
1 bay leaf
3 cups rye bread crumbs or gluten-free bread crumbs
1 small yellow onion, diced
3 stalks celery, diced
1 1/2 teaspoons finely chopped thyme
1 tablespoon chopped fresh parsley
- Add lentils, 3 cups liquid Lapsang Souchong Tea and bay leaf to a pot and bring to a boil. Lower to a gentle simmer and cook uncovered for 30 minutes.
- Preheat oven to 350°F. Combine all remaining ingredients in a small bowl. Once lentils are cooked add them, along with any liquid left in the pot, and mix well. If the mixture seems dry, add the rest of the remaining tea and mix.
- Place mixture in an oven-safe dish, cover and bake for 45 minutes. Remove the cover and bake for an additional 15 minutes, allowing the top layer to become golden brown. Remove from oven and let cool slightly before serving.