Ingredients
-
1/4
-
2
-
1
-
1/2
-
1/2
-
3
-
1
-
-
1/4
-
1
-
-
-
-
-
Directions
Monastery Lentils,Those monks know their stuff! The sherry makes this wonderful – don’t leave it out! I like this best with Parmesan on top, but cheddar is awfully good too. Serve with crusty bread for a hearty, meatless meal.,If I could give this 1000 stars, I would gladly do that! This is a weekly staple in our vegan diet. We simply leave out the Parmesan cheese and use veggie broth. I double the carrots add a tablespoon of apple cider vinegar and add two bunches of chopped Swiss Chard, stems and green leaves. Served over brown rice, white rice or gluten-free pasta, this is THE BEST MEAL ever! Please make it. You won’t be disappointed. Thank you so much, belkathy. You have greatly impacted the health and happiness of my entire family. THANK YOU for this amazing recipe!,I love this recipe. We add cooked Italian Sausage (not the spicy kind, about 3 sausages, removed from their casings and cooked in a skillet). It is sooooo good!
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Steps
|
1
Done
|
In a Large Pot, Saute the Carrot and Onions 3-5 Minutes in the Olive Oil. |
|
2
Done
|
Add and Saute One Minute More: Thyme and Marjoram. |
|
3
Done
|
Add the Stock, Lentils, Salt, Parsley, and Tomatoes. |
|
4
Done
|
Bring to Boil, Then Cover and Reduce Heat. |
|
5
Done
|
Let Cook Until Lentils Are Tender (about 35-45 Minutes). |
|
6
Done
|
Add the Sherry and Allow to Cook For Just a Few Minutes More. |
|
7
Done
|
Top With Cheese to Serve. |
