Posted: Wed Apr 09, 2008 3:33 pm
Monastery Lentils
1/4 cup olive oil
2 large onions, chopped
1 carrot, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme (or more)
1/2 teaspoon dried marjoram (or more)
2 cups vegetarian stock
1 cup dry lentils, washed and sorted
salt
1/4 cup chopped fresh parsley (optional)
1 lb canned tomatoes
1/4 cup dry sherry
grated parmesan cheese or cheddar cheese or swiss cheese, to top
1. In a large pot, saute the carrot and onions 3-5 minutes in the olive oil.
2. Add garlic 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.
1/4 cup olive oil
2 large onions, chopped
1 carrot, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme (or more)
1/2 teaspoon dried marjoram (or more)
2 cups vegetarian stock
1 cup dry lentils, washed and sorted
salt
1/4 cup chopped fresh parsley (optional)
1 lb canned tomatoes
1/4 cup dry sherry
grated parmesan cheese or cheddar cheese or swiss cheese, to top
1. In a large pot, saute the carrot and onions 3-5 minutes in the olive oil.
2. Add garlic 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.