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