Monastery Style Lentils Recipe
Ingredients:
1/4 c. olive oil2 lg. onions, chopped
1 carrot, chopped
1/2 tsp. each thyme and marjoram or basil leaves
4 c. stock or seasoned water
1 c. dry lentils, washed
Salt to taste
1/2 c. fresh or 1 tbsp. dried parsley
1 lb. canned tomatoes
Cooking Directions:
Add and saute 1 minute more:1/2 tsp. each thyme and marjoram or basil leaves
Add:
4 c. stock or seasoned water1 c. dry lentils, washedSalt to taste1/2 c. fresh or 1 tbsp. dried parsley1 lb. canned tomatoes
Cook until lentils are tender (about 45 minutes). To serve, place 2 tablespoons grated cheese in each soup bowl and top with soup.
Do not add any salt if using vegetable liquid.
Other Recipes you might like:
Ranch Style Baked Lentils, Ranch Lentil Casserole, Ranch Style Lentil Casserole, Shrimp Lentil Gumbo, Navy Bean Soup
