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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.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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