| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Onion |
| 1 |
tb |
Oil |
| 2 |
lg |
Carrots |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried marjoram |
| 1 |
c |
Lentils |
| 5 |
c |
Canned tomatoes chopped |
| 2 |
tb |
Dried parsley |
| 2 |
c |
Water |
| 1/4 |
c |
Sherry |
| 1 |
tb |
Oil |
| 1 |
tb |
Flour |
| 1 |
c |
Milk |
| 4 |
sl |
Bread crumbled |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
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@IX.NETCOM.COM> On THU, 9 NOV 1995 170615 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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