Monastery lentil soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions, chopped (2 cups) |
| 1 | Carrot, coarsely grated | |
| ½ | teaspoon | Dry leaf marjoram, crumbled |
| ½ | teaspoon | Dry leaf thyme, crumbled |
| 1 | can | ( 1 pound) tomatoes |
| 5 | cups | Water |
| 3 | Beef boullion cubes | |
| 1 | cup | Lentils, rinsed |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Sherry |
| ¼ | Chopped parsley | |
Directions
PART A
PART B
PART C
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
Saute' "A" in ¼ cup olive oil or vegetable oil in large kettle until lightly browned.
Add "B".
Stir to dissolve boullion cubes and bring to boiling. Lower heat; cover; simmer about 1 hour or until lentils are tender.
Add "C". simmer 2 minutes.
Serve in soup bowls, garnish with shredded Cheddar cheese Posted to EAT-L Digest 16 Apr 97 by Jean Jones <bruja@...> on Apr 17, 1997