Monastery Lentils

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.

• Ready In: 1 hr 10 mins
• Serves: 4

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.