Lentil Pot Pie

• 6 c. water
• 2 pkg. G. Washington broth
• 1 medium onion, diced
• 2 to 3 fresh carrots, cut French-style
• 2 stalks celery, diced
• 3 to 4 uncooked potatoes, cut French-style
• 3 Tbsp. flour
• 2 c. cooked lentils
• 1/2 tsp. sage
• 1/4 tsp. parsley
• 1 tsp. salt
• pie crust topping

1. Cook onion, carrots and celery in water with broth until about half done.
2. Add potatoes.
3. Brown flour in frying pan and blend with margarine.
4. Add 1 cup of hot liquid from vegetables.
5. Cook until thickened and combine with rest of vegetable mixture.
6. Add lentils, sage, parsley and salt.
7. Consistency should be thin. Place in a large casserole dish or baking pan and cover with pie crust.
8. Bake in a 350u0b0 oven until brown.

water, broth, onion, carrots, stalks celery, potatoes, flour, cooked lentils, sage, parsley, salt, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=950372 (may not work)