Lentils Monastery Casserole Recipe

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Lentils Monastery Casserole Ingredients

1 medium onion
1 tbsp oil
2 large carrots
1/2 tsp dried thyme
1/2 tsp dried marjoram
1 cup lentils
5 cup canned tomatoes chopped
2 tbsp dried parsley
2 cup water
1/4 cup sherry
1 tbsp oil
1 tbsp flour
1 cup milk
4 slice bread crumbled
3/4 tsp salt

A Recipe for
Lentils Monastery Casserole

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When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

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Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Lentils Monastery Casserole

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Lentils Monastery Casserole 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@IX.NETCOM.COM> On THU, 9 NOV 1995
170615 ~0500

Serves: 6

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Lentils Monastery Casserole Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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