The Recipe Box

uncooked pie crust
2/3 c lentils
4 c water
2-3 carrots, sliced
2 celery stalks, sliced
1 medium onion, diced
2 cans vegetable broth
3-4 potatoes, peeled and diced
1/2 tsp sage
1 1/2 tsp salt
1/4 tsp parsley
3 tbsp margarine
2 tbsp flour

Preheat oven to 350. Cook lentils and 1 can vegetable broth on low heat till tender. Put prepared vegetables in a large saucepan with 1 can vegetable broth plus 4 cups water. Bring to a boil and cook for 10 minutes. Add prepared potatoes to cooking vegetables. Cook all vegetables for 20 minutes while seasoning the lentils with sage, parsley, and salt.

Prepare a thickening by melting margarine in a frying pan, adding flour, then 1 cup water from cooking vegetables. Drain vegetables and put in an oven-proof bowl. Add lentils and thickening. Stir. If mixture is too think, add more water from the cooking process. Place pie crust on top and bake till brown (about 1 hour).

Serves 4-6.