Title: Lentils monastery casserole
 Categories: Vegetarian
      Yield: 6 Servings
 
      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
 
  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   On   THU, 9 NOV 1995
   170615    ~0500