Monastery Lentils
beef, tomato, onions, lentils, carrot, sherry, parsley
Ingredients
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
Directions for Monastery Lentils Recipe
In a large pot, saute the carrot and onions 3-5 minutes in the olive oil. Add and saute one minute more: thyme and marjoram. Add the stock, lentils, salt, parsley, and tomatoes. Bring to boil, then cover and reduce heat. Let cook until lentils are tender (about 35-45 minutes). Add the sherry and allow to cook for just a few minutes more. Top with cheese to serve.
Read the full directions on Food.com
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