Tofu and Pine Nut Parmesan

Tofu and Pine Nut Parmesan

Ingredients:
1 1/2 cup lentils
1/2 lb quinoa
1/4 each onions, carrots, celery, mushrooms, red pepper diced
1 tsp each fresh basil, thyme, oregano, garlic, parsley, chopped
1 large puff pastry sheet cut to shape of bowls
1 lb muenster cheese slices
24 oz vegetable stock
1/4 cup balsamic vinegar

Directions:
1 12 oz can sliced tomatoes
2 tbsp olive oil
Salt and pepper to taste
Put 2 tbsp olive oil in a 4 quart pan with a lid. Heat on medium till oil is hot, add all
vegetables & spices. Saute’ till tender. Add lentils & quinoa & coat with oil. Add
vegetable stock, vinegar & tomatoes. Salt & pepper to taste. Bring soup to a boil, turn heat
down, cover & simmer for 1/2 hr or until lentils are soft. Preheat oven to 350 ° Thaw out
pastry sheet & cut 1/2” bigger then circumference of bowl. Put soup into 9 oz tall bowls,
top with pastry sheet, put slit in pastry to vent. Bake till pastry sheet is brown.
Approximately 15 minutes. Put muenster cheese as much as you like on top of the pastry.
Melt & brown cheese in oven. Serve with side salad.
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