Lentils Monastery Casserole |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Ingredients:
1 medium onion |
1 tablespoon oil |
2 large carrots |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1 cup lentils |
5 cups canned tomatoes, chopped |
2 tablespoons dried parsley |
2 cups water |
1/4 cup sherry wine |
1 tablespoon oil |
1 tablespoon flour |
1 cup milk |
4 slices bread, crumbled |
3/4 teaspoon salt |
Directions:
1. Sauté onion and carrots in 1 tbsp oil.
2. Add thyme and marjoram.
3. Sauté 3 to 5 minutes.
4. Add tomatoes, salt, parsley, water and lentils.
5. Simmer 45 minutes.
6. Make cream sauce with 1 tbsp oil, flour and milk, add sherry.
7. Add bread crumbs to lentil mixture.
8. Pour sauce into lentil mixture and stir.
9. Pour into 2 quart casserole.
10. Bake at 350°F for 40 minutes.
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