Lentils monastery casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion |
| 1 | tablespoon | Oil |
| 2 | larges | Carrots |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried marjoram |
| 1 | cup | Lentils |
| 5 | cups | Canned tomatoes chopped |
| 2 | tablespoons | Dried parsley |
| 2 | cups | Water |
| ¼ | cup | Sherry |
| 1 | tablespoon | Oil |
| 1 | tablespoon | Flour |
| 1 | cup | Milk |
| 4 | slices | Bread crumbled |
| ¾ | teaspoon | Salt |
Directions
Saute onion and carrots in 1 T. oil. Add thyme and marjoram. Saute 3-5 min. Add tomatoes, salt, parseley, water and lentils. Simmer 45 minutes. Make cream sauce with 1 T. oil, flour and milk. Add sherry.
Add bread crumbs to lentil mixture. Pour sauce into lentil mixture and stir. Pour into 2 qt. casserole. Bake at 350 F for 40 minutes.
Submitted By RHOMMEL <RHOMMEL@...> On THU, 9 NOV 1995 170615 ~0500