Serves 4 to 6           Preheat oven to 350 degrees

Uncooked pie crust for placing on top of pie

2/3 cup lentils

8 cups water

2 to 3 sliced carrots

2 sliced celery stalks

1 medium diced onion

2 packets vegetarian bouillon

3 to 4 peeled & diced potatoes

1/2 teaspoon sage

1 1/2 teaspoon salt

1/4 teaspoon parsley

3 tablespoons margarine

3 tablespoons flour

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 Instead of Chicken, Instead of Turkey. $14.95 includes shipping. Order by credit card at www.upc-online.org/merchandise/ . Or send check or money order to United Poultry Concerns, PO Box 150, Machipongo, VA 23405.

Photos by Liqin Cao