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Categories:Viewed: 25 - Published at: 5 years ago
Ingredients
- 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, French style
- 3 Tbsp. flour
- 2 c. cooked lentils
- 1/2 tsp. sage
- 1/4 tsp. parsley
- 1 tsp. salt
- pie crust topping
Method
- Cook vegetables in broth.
- Brown flour.
- Add 1 cup of hot liquid from vegetables.
- Cook until thickened and combine with rest of vegetable mixture.
- Add lentils, sage, parsley and salt.
- Cover with pie crust.
- Bake at 350° until brown.
- Serves 8 to 10.
