Lentil Pot Pie

Name: Lentil Pot Pie
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, cut French-style; 3 Tbsp. flour; 2 c. cooked lentils; 1/2 tsp. sage; 1/4 tsp. parsley; 1 tsp. salt; pie crust topping

12 ingredients

8 steps

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, cut French-style
3 Tbsp. flour
2 c. cooked lentils
1/2 tsp. sage
1/4 tsp. parsley
1 tsp. salt
pie crust topping

Directions

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 350° oven until brown.