Monastery Lentils Recipe

Name: Monastery Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; cheddar cheese or swiss cheese, to top

Servings: persons

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
cheddar cheese or swiss cheese, to top

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.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 2 large onions, chopped, 1 carrot, chopped, 1/2 teaspoon dried thyme (or more), and more.

Yes, Monastery Lentils falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Monastery Lentils

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