6 c. water
2 pkg. G. Washington
1 med. onion, diced
2-3 fresh carrots, cut French style
2 stalks celery, diced
3-4 uncooked potatoes, cut French style
3 tbsp. flour
3 tbsp. butter
2 c. cooked lentils
1/2 tsp. sage
1/4 tsp. parsley or basil
1 tsp. salt
Pie crust topping

Cook onion, carrots and celery in water with broth until about half done. Add potatoes. Brown flour in frying pan and blend with butter. Add 1 cup hot liquid from vegetables. Cook until thick and combine with rest of vegetable mixture. Add lentils, sage, parsley and salt. Consistency should be thin. Place in a large casserole baking pan and cover with pie crust. Bake at 350 degrees until brown. Serves 8-10.