Monastery Lentils

belkathy's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• ¼ cup olive oil
• 2 large onions , chopped
• 1 carrot , chopped
• ½ teaspoon dried thyme (or more)
• ½ 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
• ¼ cup chopped fresh parsley (optional)
• 1 lb canned tomato
• ¼ 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.

Reviews

[Mrs_Peanut]

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!

[adventurousbeginner]

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!

[ratherbeswimmin']

My husband and I thought this was a delicious bowl of lentils. Pleasantly seasoned and the sherry was a nice touch. Perfect on a rainy, cold night. Thanks.