| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Main dishes, Beans/legum | 6 | Servings | |
INGREDIENTS
| 2 | c | Dried lentils |
| 1/2 | c | Chopped onions |
| 1/2 | c | Diced celery |
| 1/2 | c | Carrots — chopped |
| 1/2 | c | Chopped mushrooms |
| 3 | tb | Butter |
| 3 | tb | All-purpose flour |
| 2 | c | Beef stock |
| 1/4 | ts | Basil |
| 1/4 | ts | Ground thyme |
| 1 | tb | Fresh parsley — chopped |
| Salt | ||
| Black pepper | ||
| 1/4 | c | Bread crumbs |
| 3 | Bacon slices |
INSTRUCTIONS
Cook lentils in a quart of boiling water until barely tender, about 30 minutes. Drain. While lentils are cooking, saute vegetables in butter over low heat until tender. Stir in flour and cook one minute, stirring constantly. Whisk in beef stock and bring sauce to a boil. Remove from heat and season to taste with salt, pepper, and herbs. When lentils are cooked, drain and stir into sauce. Spread in a shallow, buttered pan. Sprinkle with bread crumbs. Cut bacon slices into quarters and place on top of lentils. Bake at 375 degrees for 40 minutes, until bacon browns. Recipe By : Elizabeth Powell File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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