Lentil Soup, Monastery Style

By Legacy Cookbook Soups American

January 4, 2021

Ingredients

¼ cup Olive oil

2 Large onions chopped

1 Carrot, chopped

½ tsp dried thyme

½ tsp dried marjoram leaves

3 cups stock

1 cup Dry lentils, washed

Salt

¼ cup Chopped fresh parsley

1 lb Canned tomatoes

¼ cup Sherry

2/3 cup Grated Swiss cheese (or parmesan)

1In a large pot sauté Olive oil, onions and carrot for 3 to 5 minutes.

2Add thyme and marjoram and sauté 1 minute more.

3Add stock, lentils, parsley, tomatoes and salt to taste.

4Cook in covered pot until lentils are tender, about 45 minutes, then add the sherry.

5To serve, place 2 tbsp grated cheese in bowl and top with soup, serve with corn muffins.

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