2 cups white wine

1 tsp thyme

2 bay leaves

1 ½ tbls white sugar

1 tsp salt

1 tsp herbs de provence

1 cup water

1 cup red, green or French lentils

1 bunch of chopped swiss chard

8 small carrots diced

1 leek, cut into small rounds

1 cup of loosely chopped walnuts

¼ cup of butter

Olive oil

For croutons

5 slices of country bread, cut into 1 inch cubes

4 tbls Olive oil

3 cloves of garlic minced

2 tsp of herbs de provence

Salt and pepper to taste

Make casserole: Mix wine, thyme, bay leaves, sugar, salt, herbs de provence, and water in sauce pan. Add lentils for 40 minutes on med-high. Saute vegetables in olive oil. Mix all ingredients in casserole dish (can also do individual casserole dishes) and bake for 15 minutes at 375, covered with foil. .

Make croutons: toss all crouton ingredients together until evenly coated with oil. Bake at 425 for 7-10 minutes.

After baking each - the casserole and the croutons separately - add croutons to top of lentil mixture. Add melted butter over the croutons. Bake for 20 minutes at 425

Serves 4-6. Serve with another vegetable side dish.