Monastery Lentils

June 02, 2019

Monastery Lentils

A popular Guest House recipe that is vegan, easy to make and packed with flavor.  Recipe calls for dry herbs - but use fresh for extra flavor. Serve with shredded cheese if desired and add tabasco sauce if you want a little more zip.

Serves 4 -5 

2 TBS olive oil

2 large onions chopped

2 large carrots cut into bit-sized cubes

2 large potatoes

1 tsp dried thyme

1/2 tsp marjoram

1 tsp salt

3 cups vegetable stock (from bouillon cubes)

1 cup lentils rinsed

1/4 cup chopped parsley

14 oz can whole tomatoes chopped with juice

1/4 cup dry sherry

In a stovetop soup pot, sauté onions, carrots, potatoes for 5 minutes.  Add thyme, marjoram and sauté 1 minute more.  Reduce heat.  Stir in stock, lentils, parsley and tomatoes.  Add salt and cook covered about 45 minutes.  Stir in sherry.  Serve with a bowl of shredded white cheddar cheese.

 

June 02, 2019 Back to Abbey Cooks
Latest Blog
Waiting for the Promise

Waiting for the Promise

December 01, 2019

 Vigilant and ready…to receive.  God c...

First Sunday of Advent

First Sunday of Advent

December 01, 2019

Let us go rejoicing to the house of the Lord. STAY AWA...

Monastery Lentils

June 02, 2019

A popular Guest House recipe that is vegan, easy to mak...

A Season of Gratitude

A Season of Gratitude

December 01, 2019

"Love, genuine love, is liberated through gratitude." &...

Sign Up For Our Mailing List

Thank you for your love and support!

The Sisters of Redwoods Monastery