Monastery Lentils

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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.

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Steps

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In a large pot , saute the carrot and onions 3-5 minutes in the olive oil.

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Add and saute one minute more: thyme and marjoram.

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Add the stock , lentils , salt , parsley , and tomatoes.

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Bring to boil , then cover and reduce heat.

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Let cook until lentils are tender.

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Add the sherry and allow to cook for just a few minutes more.

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Top with cheese to serve.

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Ingredients

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olive oil, onions, carrot, dried thyme, dried marjoram, beef stock, dry lentils, salt, fresh parsley, canned tomato, dry sherry, parmesan cheese