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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (145g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 31 (27%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0.8mg||0 %|
|Sodium 25.2mg||1 %|
|Potassium 286.5mg||8 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 10.7g|
|Protein 4.4g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 115
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!