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
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