Monastery Lentils

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 2 large onions, chopped
• 1 carrot, chopped
• 1/2 teaspoon dried thyme (or more)
• 1/2 teaspoon dried marjoram (or more)
• 3 cups beef stock (or vegetarian stock) or 3 cups chicken stock (or vegetarian stock)
• 1 cup dry lentils, washed and sorted
• salt
• 1/4 cup chopped fresh parsley (optional)
• 1 lb canned tomato
• 1/4 cup dry sherry
• grated parmesan cheese or cheddar cheese or swiss cheese, to top

Recipe

• 1 in a large pot, saute the carrot and onions 3-5 minutes in the olive oil.
• 2 add and saute one minute more: thyme and marjoram.
• 3 add the stock, lentils, salt, parsley, and tomatoes.
• 4 bring to boil, then cover and reduce heat.
• 5 let cook until lentils are tender (about 35-45 minutes).
• 6 add the sherry and allow to cook for just a few minutes more.
• 7 top with cheese to serve.