Monastery lentil soup

1 Servings

Ingredients

Quantity Ingredient
2 larges Onions, chopped (2 cups)
1 Carrot, coarsely grated
½ teaspoon Dry leaf marjoram, crumbled
½ teaspoon Dry leaf thyme, crumbled
1 can ( 1 pound) tomatoes
5 cups Water
3 Beef boullion cubes
1 cup Lentils, rinsed
1 teaspoon Salt
¼ teaspoon Pepper
¼ cup Sherry
¼ Chopped parsley

Directions

PART A

PART B

PART C

This recipe came from "Woman's Day Magazine" a zillion years ago. I like it, but my husband or kids hate lentils wouldn't touch it with a ten foot pole. Their loss. Jean

Saute' "A" in ¼ cup olive oil or vegetable oil in large kettle until lightly browned.

Add "B".

Stir to dissolve boullion cubes and bring to boiling. Lower heat; cover; simmer about 1 hour or until lentils are tender.

Add "C". simmer 2 minutes.

Serve in soup bowls, garnish with shredded Cheddar cheese Posted to EAT-L Digest 16 Apr 97 by Jean Jones <bruja@...> on Apr 17, 1997

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