Ingredients

• 1 medium onion, diced

• 2 tablespoons canola oil, divided

• 2 large carrots, diced

• ½ teaspoon each--dried thyme and marjoram, crumbled

• 4 cups canned tomatoes, chopped

• 2 cups low-fat chicken broth

• 1 cup brown (French) lentils

• 1 tablespoon all-purpose flour

• 1 cup hot skim (fat-free) milk

• ¼ cup cooking sherry

• 1 cup coarse bread crumbs

• ¼ cup chopped fresh parsley

Directions

• Using a 3- or 4-quart Dutch oven, sauté onion and carrots in 1 tablespoon oil along with thyme

and marjoram for three to five minutes over medium heat. Add tomatoes, broth and lentils.

Simmer 45 minutes. Meanwhile, make cream sauce by cooking together in a small saucepan 1

tablespoon oil and flour for two or three minutes over medium heat. Add hot milk and allow

sauce to thicken. Add sherry to sauce. Combine sauce, bread crumbs and parsley with lentil

mixture and stir. Adjust seasoning with salt and freshly ground black pepper. Bake at 350 F for

30 to 40 minutes. If desired, serve with meatloaf, buttered egg noodles and steamed broccoli.

Makes 8 servings.

Per Serving: about 210 calories and 4 grams (g) of fat.