Monastery Lentil Soup
By: Andie Mitchell
Published: Friday, December 4, 2009 - 10:39pm

Ingredients




2 lrg Onions, chopped (2 cups)
1 Carrot, coarsely grated
1/2 teaspoon Dry leaf marjoram, crumbled
1/2 teaspoon Dry leaf thyme, crumbled
1 can ( 1 pound) tomatoes
5 cups Water
3 Beef boullion cubes
1 cup Lentils, rinsed
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Sherry
1/4 Chopped parsley

Preparation

1 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 2 Saute' "A" in 1/4 cup olive oil or vegetable oil in large kettle until lightly browned. 3 Add "B". 4 Stir to dissolve boullion cubes and bring to boiling. Lower heat; cover; simmer about 1 hour or until lentils are tender. 5 Add "C". simmer 2 minutes. 6 Serve in soup bowls, garnish with shredded Cheddar cheese