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LENTILS, MONASTERY STYLE | |
1/4 c. olive oil 2 lg. chopped onion 1 chopped carrot 1/2 tsp. thyme 1/2 tsp. marjoram 3 c. water 1 c. dry lentils, washed Salt to taste 1/4 c. chopped parsley, optional 1 lb. canned tomatoes 1/4 c. sherry (optional) 2/3 c. grated cheese (Swiss or cheddar) In a large pot, saute oil, onions and carrots 3 to 5 minutes. Add thyme and marjoram and saute 1 minute more. Add water, lentils, salt, parsley and tomatoes. Cook in covered pot until lentils are tender (about 45 minutes). Add sherry. Serve with grated cheese. |
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