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.
- 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.
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!
This was very good even w/out the sherry (didn't have any). I blended 1/3 of it to smooth out the texture a bit and served it over rice.
I've been making this recipe for 37 years from the book "Diet for a Small Planet". It's one of our favorites. Here are the changes that I arrived at early on: I use a 28-oz can of crushed tomatoes rather than the 15-oz can of "tomatoes". I double the carrots. I use water instead of broth. And I have found recently that using fresh parsley (a good handful, chopped) makes it even more delicious. We originally ate it with shredded cheese as the recipe states, but have often eaten it without cheese, and it's great that way also. I'm giving the original recipe 4 stars, but the way I make it is a 5-star recipe!