Cook lentils and 2 cups of water on low heat till tender. Put prepared
vegetables in a large saucepan with 6 cups of water plus bouillon. Bring to
a boil and cook for 10 minutes. Add prepared potatoes to cooking
vegetables. Cool all vegetables for 20 minutes while seasoning the lentils
with sage, salt, and parsley.
Prepare a thickening by melting margarine in a frying pan, adding flour,
then 1 cup of water from cooking vegetables. Drain vegetables and put in an
oven-proof bowl. Add lentils and thickening. Stir. If mixture is too thick,
add more water from the cooking process. Place pie crust on top and bake
till brown (about 1 hour).
This delicious recipe is from
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