Lentils Monastery Casserole Food

LENTIL CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

MONASTERY LENTILS

Steps:

• In a large pot, saute the carrot and onions 3-5 minutes in the olive oil.
• Add and saute one minute more: thyme and marjoram.
• Add the stock, lentils, salt, parsley, and tomatoes.
• Bring to boil, then cover and reduce heat.
• Let cook until lentils are tender (about 35-45 minutes).
• Add the sherry and allow to cook for just a few minutes more.
• Top with cheese to serve.

LENTILS MONASTERY CASSEROLE

Steps:

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

SPICY ROOT & LENTIL CASSEROLE

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
• Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
• Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

LENTILS & SAUSAGE CASSEROLE

Steps:

• Rinse lentils in water and drain well; pick out and discard any foreign material. Add to 4-quart casserole or Dutch oven. Add the boiling water, salt, and garlic. Cover and place in a 350° F oven to begin baking.
• Meanwhile, remove casings from sausage and cut into 1-inch chunks. Cook sausage in a wide frying pan over medium heat until well browned. Using a slotted spoon, remove sausage and stir into lentils. Discard all but 2 tablespoons of the drippings; add onion to drippings and cook, stirring, until soft. Stir onion and carrots into lentils.
• Cover and bake for 45 minutes. Stir tomato sauce and vinegar into lentils and bake, uncovered, for 20 more minutes.
• Garnish with parsley.