Lentil Tomato Casserole
Lentil Tomato Casserole recipe
Yield
8 servingsPrep
15 minCook
45 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
onions
|
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 |
carrots
large |
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
marjoram
dried |
*
|
| 1 | cup |
lentils
|
|
| 5 | cups |
tomatoes
canned, chopped |
|
| 2 | tablespoons |
parsley leaves
dried |
|
| 2 | cups |
water
|
|
| ¼ | cup |
sherry
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 4 | slices |
white bread
crumbled |
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
|
|
| 15 | ml |
vegetable oil
|
|
| 2 | each |
carrots
large |
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
marjoram
dried |
*
|
| 237 | ml |
lentils
|
|
| 1.2 | l |
tomatoes
canned, chopped |
|
| 3E+1 | ml |
parsley leaves
dried |
|
| 473 | ml |
water
|
|
| 59 | ml |
sherry
|
*
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 4 | slices |
white bread
crumbled |
|
| 3.8 | ml |
salt
|
|
Directions
Sauté onion and carrots in 1 tablespoon of oil. Add thyme and marjoram.
Sauté 3 to 5 min.
Add tomatoes, salt, parseley, water and lentils. Simmer 45 minutes.
Make cream sauce with 1 tablespoon of oil, flour and milk. Add sherry. Add bread crumbs to lentil mixture.
Pour sauce into lentil mixture and stir.
Pour into 2 quart casserole dish. Bake at 350℉ (180℃) F for 40 minutes.
