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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Those monks know their stuff! The sherry makes this wonderful - don't leave it out! I like this best with Parmesan on top, but cheddar is awfully good too. Serve with crusty bread for a hearty, meatless meal. 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:
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.
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