Israel Lentil Casserole

1/2 lb. lentils

1 1/2 pt. water

Finely chopped onions

1 T chopped parsley

3 to 4 stalks chopped celery

Clove of garlic, crushed

1/2 oz. butter

2 T. flour

2 tsp. salt

1/8 tsp. pepper

2 T. Tomato puree

Grated cheese

Wash lentils and soak overnight in water. Drain. Keep liquid. Heat 3/4 pint of this liquid to boiling. Add lentils, onion, parsley, garlic and celery. Cook for 15 minutes. Drain. Keep liquid. Pour mixture into a greased casserole. Add flour, salt and pepper. Stir in 1/2 pint of liquid. Cook until thick. Pour over lentils. Cover all of this with tomato puree and bake. Add grated cheese near the end of the baking time. Bake at 350 for 30 minutes. Serves 6.

Mrs. Edward (Ramoth) Burkhalter

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987