Ingredients
- 2 carrots
- 1 onion
- 1 lentils
- 800 gr tomatoes (canned chopped)
- 475 ml water
- 240 ml milk
- 60 ml sherry
- 30 ml oil
- 8 gr flour
- 3 gr parsley (dried)
- 2 gr salt
- 1 gr thyme (dried)
- 1 gr marjoram (dried)
- 4 slices bread crumbled (sliced)
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 litre casserole. Bake at 180ºC for 40 minutes. Submitted By RHOMMEL
