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Ingredients
| onions: 1 |
| vegetable oil: 1 Tbl |
| carrots: 2 |
| dried thyme (leaves): 1/2 tsp |
| dried marjoram: 1/2 tsp |
| lentils: 1 cup |
| canned red tomatoes: 5 cups (chopped) |
| dried parsley: 2 Tbl |
| water: 2 cups |
| sherry (wine): 1/4 cup |
| vegetable oil: 1 Tbl |
| all-purpose flour (unsifted): 1 Tbl |
| 2% milk: 1 cup |
| white bread: 4 slices (crumbled) |
| salt: 3/4 tsp |
Lentils Monastery Casserole
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
90 min -
Servings
6 serving(s)
Tags
- Sauté onion and carrots in 1 tbsp oil.
- Add thyme and marjoram.
- Sauté 3 to 5 minutes.
- Add tomatoes, salt, parsley, water and lentils.
- Simmer 45 minutes.
- Make cream sauce with 1 tbsp oil, flour and milk, add sherry.
- Add bread crumbs to lentil mixture.
- Pour sauce into lentil mixture and stir.
- Pour into 2 quart casserole.
- Bake at 350°F for 40 minutes.