Cookbook

Lentils, Monastery Style

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Ingredients

  • 1/4 cup huile d'olive
  • 2 grands oignons, haches
  • 1 carotte, en des
  • 1/2 tsp Thym
  • 1/2 tsp marjolaine
  • 2 cups bouillon
  • 1 cup lentilles, rincees
  • sel
  • 1/4 cup persil, hache
  • 1 1lb can pelati
  • 1/4 cup sherry
  • 2/3 cup fromage, rape

Instructions

Heat oil in large pot and saute onions and carrot for 3-5'. Add herbs and saute 1 minutes. Add stock, lentils, salt, parsley, and tomatoes and cook, covered until lentils are tender, about 45 '. Add sherry. To serve, put 2 Tbsp cheese in each bowl and fill with soup.

Small Planet, p. 302

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