Lentil and Vegetable Casserole

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            FOOD FUNNY
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Let's hope this one from Stacie Wheeler isn't a true food funny:

The week I started a new job, my husband was out of town. On
the day he was to return, I thought it would be fun if he picked me
up at work and we could go out to dinner. I left a note on our
dining-room table with my new number and this message: "For
a good time, call 555-1234."

When my husband failed to show up, I took the bus home.
"Where were you?" I asked, a bit peeved. "Didn't you get my
note?"

"Oh," he replied with a sheepish grin, "I got it. I just wasn't sure
who wrote it."

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            TODAY'S RECIPE
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Here's a meatless dish for all of us who like to take a break from
the carnivore diet once in a while. You can make it completely
vegan by eliminating the cheese if you like.

Lentil and Vegetable Casserole

2 cups lentils, picked over and rinsed
1 can (15 oz, 425 g) chopped tomatoes with their liquid
2 cups (500 ml) water, vegetable, or chicken stock
2 onions, chopped
2-4 cloves garlic, finely chopped
2 bay (laurel) leaves
1/2 tsp (2 ml) fennel seeds
1/2 tsp (2 ml) marjoram
Salt and freshly ground pepper to taste
4 carrots, chopped
1/2 lb (225 g) fresh green beans (haricots), cut into
1-inch (3 cm) pieces
3 Tbs (45 ml) chopped parsley
2 cups (500 ml) shredded cheddar cheese

Combine the lentils, tomatoes with their liquid, water, onions,
and seasonings in a shallow 3- or 4-quart (3-4 L) baking dish.
Mix well, cover tightly, and bake in a preheated 375F (190C)
oven for 30 minutes. Stir in the carrots, green beans, and parsley
and bake covered until the vegetables are tender, 30 to 40 minutes.
Discard the bay leaves, top with the cheese, and bake uncovered
until the cheese is melted, 3 to 5 minutes. Serves 4 to 6.
Received on Thu Apr 6 09:56:25 2006