Lentils Monastery Casserole

• 1 medium onion
• 1 tablespoon oil
• 2 large carrots
• 12 teaspoon dried thyme
• 12 teaspoon dried marjoram
• 1 cup lentils
• 5 cups canned tomatoes, chopped
• 2 tablespoons dried parsley
• 2 cups water
• 14 cup sherry wine
• 1 tablespoon oil
• 1 tablespoon flour
• 1 cup milk
• 4 slices bread, crumbled
• 34 teaspoon salt

1. Saute onion and carrots in 1 tbsp oil.
2. Add thyme and marjoram.
3. Saute 3 to 5 minutes.
4. Add tomatoes, salt, parsley, water and lentils.
5. Simmer 45 minutes.
6. Make cream sauce with 1 tbsp oil, flour and milk, add sherry.
7. Add bread crumbs to lentil mixture.
8. Pour sauce into lentil mixture and stir.
9. Pour into 2 quart casserole.
10. Bake at 350F for 40 minutes.

onion, oil, carrots, thyme, marjoram, lentils, tomatoes, parsley, water, sherry wine, oil, flour, milk, bread, salt

Taken from www.food.com/recipe/lentils-monastery-casserole-26183 (may not work)