Prepare lentils according to package directions in a large stock pot (usually rinse well, add water and boil for 20 minutes or until tender) or in a pressure cooker.

In a separate pot, place diced potatoes and cover with water. Bring to a boil and cook just until fork-tender. Drain.

Sauté the onion and mushrooms, then remove to a bowl and repeat the sauté process with the squash in a large sauté pan with enough olive or avocado oil to lightly cover the bottom of the pan. Sauté remaining vegetables the same way, until lightly browned on the edges.

Meanwhile, fill a large soup pot with stock and soup. Add cooked lentils, potatoes and veggies. Stir in herbs and salt and pepper, to taste. At this point, you have a delicious vegetable soup, so you should add more herbs or seasoning if you need to suit you and your family.

Preheat the oven to 375° F.

If you choose to line the bowl(s) with crust, liberally dust a pastry mat or clean counter with gfJules™ All Purpose Gluten Free Flour and roll each piece into a circle large enough to line the bottom and up the sides of your bowls or large casserole. Brush the edge of the crust with egg wash or milk.

Divide the soup filling equally among ovenproof bowls or pour into large dish, filling only up to ½ inch from the top.

If baking in ramekins, divide the remaining dough into enough pieces so that there is one piece of dough for every dish (e.g. 4 bowls = 4 pieces of dough).

Roll out as described above and trim the circle(s) to ½-inch larger than the top of the bowl(s). Fold the dough over the edges of the bowl(s), pressing lightly to stick to the bowl(s) or the bottom crust, if using. Brush with more egg wash or milk and make 2 slits in the dough to vent.

Place bowls on one or more baking sheets to catch any overflow from the hot filling. Bake for 1 hour, or until the tops are golden brown and the filling is steaming. If the tops are browning too early, cover with aluminum foil.