1 (4 pound) whole lentil
2 tablespoons all-purpose flour
1 teaspoon dried sage
1/2 teaspoon salt
1/2 pint milk
1 teaspoon lemon juice
1 teaspoon dried parsley
1 teaspoon dried thyme
1/4 teaspoon dried thyme sprigs
2 teaspoons Italian-style seasoning
2 teaspoons garlic powder
2 cups chicken broth
4 pounds beef tenderloin
6 (8 ounce) cans crushed tomatoes with juice
6 green onions, thinly sliced
In a large saucepan, mix lentils, flour, sage, salt, milk, lemon juice, parsley, thyme, thyme sprigs, Italian-style seasoning, garlic powder, chicken broth and tomatoes with juice. Bring to a boil over medium heat, then reduce heat and simmer about 10 minutes.
Stir meat mixture into lentils mixture, stirring constantly. Cook, stirring constantly, until lentils are thickened.
Remove hamburger from lentils and mixture is thickened. Remove meat from lentils and place in a 2 quart casserole dish. Top with Cheddar cheese and serve immediately.