1 medium onion
1 tbsp oil
2 large carrots
1/2 tsp dried thyme
1/2 tsp dried marjoram
1 cup lentils
5 cup canned tomatoes chopped
2 tbsp dried parsley
2 cup water
1/4 cup sherry
1 tbsp oil
1 tbsp flour
1 cup milk
4 slice bread crumbled
3/4 tsp salt
Directions
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
170615 ~0500
Servings: 6 servings
Lentils Monastery Casserole Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Main Dish; Vegetable
The History of Recipes
We are able to follow the history of meal recipes way back into the distant past, in fact as far into history as the ancient Egyptians, and possibly even further. Having said that, sadly, these early cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians are a few tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and afters, a very modern way of dining. He also describes how the ancient Romans were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from the holy lands, such as parsley and basil. These new foods and spices was responsible for an eruption in cookery books, most of which still exist in private libraries. During the following few hundred years, the powerful families of the West strove to serve up the most exotic banquets, and consequentially cooks and their recipe collections were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe books are greatly in demand mostly due to better eduction, more free time and having more money. The arrival of television brought us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Lentils Monastery Casserole recipe.
