Lentils monastery style
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive Oil |
| 2 | larges | Onions, Chopped |
| 6 | Carrots, Chopped | |
| ½ | teaspoon | Thyme, Dried |
| ½ | teaspoon | Marjoram, Dried |
| 3 | cups | Chicken Stock |
| 1 | cup | Lentils, Washed |
| ¼ | cup | Parsley, Chopped |
| 6 | ounces | Tomato Paste |
| 28 | ounces | Plum Tomatoes |
| 1 | cup | Brown Rice, Uncooked |
| 1 | teaspoon | Vinegar |
| 1 | tablespoon | Parmesan, Grated |
Directions
Saute onions and carrots in oil in large pot 3-5 minutes. Add thyme and marjoram and saut‚ another minute. Add the remaining ingredients and cook in covered pot 45 minutes. To serve, place ½ tsp vinegar in bowl, add lentil mixture and top with grated cheese (Parmesan or other favorite). Kathleen Krause in the 24 Feb 88 Dayton Daily News
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