Community Pick
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."
photo by Sackville
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- 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
- cheddar cheese or swiss cheese, to top
directions
- In a large pot, saute the carrot and onions 3-5 minutes in the olive oil.
- Add and saute one minute more: thyme and marjoram.
- Add the stock, lentils, salt, parsley, and tomatoes.
- Bring to boil, then cover and reduce heat.
- Let cook until lentils are tender (about 35-45 minutes).
- Add the sherry and allow to cook for just a few minutes more.
- Top with cheese to serve.
Questions & Replies
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Reviews
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If I could give this 1000 stars, I would gladly do that! This is a weekly staple in our vegan diet. We simply leave out the Parmesan cheese and use veggie broth. I double the carrots add a tablespoon of apple cider vinegar and add two bunches of chopped Swiss Chard, stems and green leaves. Served over brown rice, white rice or gluten-free pasta, this is THE BEST MEAL ever! Please make it. You won't be disappointed. Thank you so much, belkathy. You have greatly impacted the health and happiness of my entire family. THANK YOU for this amazing recipe! -
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! -
This is my FAVORITE lentil dish!!! Truly amazing recipe. I do agree with the other reviewers to add more carrots to the dish. I also add a bit more broth if I want to serve this over basmati rice. I also added a touch of cayenne for spice. -
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! -
Amazing! If you don't have Sherry, use red wine instead...gives it a whole different taste. Have tried this dish with Sherry and red wine. Both equally as good. It's very hearty like a stew. Experiment with using additional veggies.
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Tweaks
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I love this recipe. We add cooked Italian Sausage (not the spicy kind, about 3 sausages, removed from their casings and cooked in a skillet). It is sooooo good!
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I've been making this recipe for 37 years from the book "Diet for a Small Planet". It's one of our favorites. Here are the changes that I arrived at early on: I use a 28-oz can of crushed tomatoes rather than the 15-oz can of "tomatoes". I double the carrots. I use water instead of broth. And I have found recently that using fresh parsley (a good handful, chopped) makes it even more delicious. We originally ate it with shredded cheese as the recipe states, but have often eaten it without cheese, and it's great that way also. I'm giving the original recipe 4 stars, but the way I make it is a 5-star recipe! -
Love this recipe and that it can be changed so easily to accommodate ones personal tastes. Ive made it several times; this time I used the recipe as a base and added some sweet ground Italian turkey sausage and celery to it. This made it even heartier and gave a nice flavor, although it is excellent as is. I have also had to substitute Marsala for Sherry wine as I had none on hand. The flavor was still excellent. Thanks for this great and easy recipe!
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This was great. I added one more carrot, celery, lots of mushrooms, oregano as a substitute for marjoram, garlic cooked with the onions, and garlic salt. I also put in a little chili powder and chipotle tobasco. I would definitely say that the sherry was VERY important in giving this just the right taste. I nixed the cheese to lesson the calories, too. Absolutely healthy and delicious. -
Great recipe! The spices and sherry went together superbly. I made the following changes but the base recipe was still similar. I also replaced one onion with some garlic. As well I used a can of tomato soup, some additional spice (pepper and italian seasoning) and water instead of the soup base and tomatoes. Came out perfect. Thanks for sharing it!
RECIPE SUBMITTED BY
belkathy
Austin, TX
I live in Austin, TX. I completed a bachelor's degree in Communications in May 2002. I currently work for the government, but will be starting graduate school in August of 2003. I will be studying Library and Information Science. I love to write, read, and most importantly, cook.
