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Monastery Lentils

beef, tomato, onions, lentils, carrot, sherry, parsley

Monastery Lentils -


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
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


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


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