Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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 Nutrition

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.
Most Helpful

I LOVE this recipe! I have been making it for a year and am just now rating it. The sherry definitely is key and gives it a wonderful flavor. Also, the parmesan added when serving is perfect with the sherry. I tend to add a bit more carrot. Great recipe!

Mrs_Peanut December 28, 2010

Awesome! I loved the flavor of the sherry! I also added a bit of garlic and a little cayenne pepper to spice it up. Thanks for sharing!

adventurousbeginner September 26, 2010

Amazing! If you don't have Sherry, use red wine instead...gives it a whole different taste. Have tried this dish with Sherry and red wine. Both equally as good. It's very hearty like a stew. Experiment with using additional veggies.

Puntins! September 22, 2010