2/3 c. dried lentils, rinsed
1 med. onion, chopped
2 to 3 carrots, sliced
2 celery stalks, sliced
3 to 4 potatoes, cubed
1 to 2 cubes Knorr vegetarian vegetable bouillon
1/2 tsp. sage
1 tsp. salt
1/2 tsp. parsley
3 tbsp. butter
3 tbsp. flour
1 frozen pie crust (made without lard, thaw before use)

Cook lentils in 2 cups of water on low heat. Cook onion, carrots, celery and bouillon in 6 cups of boiling water for 10 minutes. Add potatoes and cook vegetables 20 more minutes.

Meanwhile, add sage, salt and parsley to lentils. Prepare a thickening, by melting butter in a frying pan, adding flour, then 1 cup of water from the cooking vegetables. Drain vegetables (keeping extra liquid for possible use if the filling is too thick). Mix everything in a baking bowl, put thawed pie crust on top and bake at 350 degrees until brown.