LENTILS AU GRATIN

2 teaspoons pressed or minced garlic

2 2/3 cups chopped onions

2 2/3 cups grated carrots

2 2/3 cups diced tomatoes

1 1/3 cups chopped green bell pepper

5 1/3 cups cooked lentils (1 3/4 cups dry)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried leaf marjoram, crushed

1 cup grated part-skim mozzarella cheese

1. Preheat the oven to 350 F. In a large, heavy saucepan, cook the garlic and onions, covered, over very low heat until soft. Stir frequently and add a little water, if necessary, to avoid scorching.

2. Add all the remaining ingredients except cheese, and transfer to a 2-quart casserole dish. Cover and bake in the preheated oven for 1 hour.

3. To serve, spoon 1 cup of the casserole into individual dishes and sprinkle each serving with 2 tablespoons cheese.

Makes 8 servings.

Each 1-cup serving contains approximately: 282 calories; 4 gm fat; 8 mg cholesterol; 380 mg sodium; 37 gm carbohydrates; 17 gm protein; 16 gm fiber.

White Chili is one of my signature recipes, which I originally developed for Neiman-Marcus. You'll find it in my booklet "Beans and Legumes for Every Occasion." To order, send $3 (check or money order made payable to King Features) and a stamped (61 cents), self-addressed, No. 10 envelope to Beans, P.O. Box 536475, Orlando, FL 32853-6475.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com.

Send your recipe for revision to:

Cook It Light
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P.O. Box 1212
La Jolla, CA 92038

Please include a stamped (61 cents), self-addressed envelope.