Recipe: Lentils Monastery Style (using brown rice and plum tomatoes)

LENTILS MONASTERY STYLE

2 large onions, chopped
6 carrots, chopped
1/2 cup olive oil (or as needed)
1/2 tsp dried thyme
1/2 tsp dried marjoram
3 cups chicken stock
1 (28 oz) can plum tomatoes
1 cup lentils, washed
1 cup uncooked brown rice
1 (6 oz) can tomato paste
1/4 cup chopped fresh parsley
1 tsp vinegar
to serve:
1/2 tsp vinegar
1 tbsp grated parmesan

Saute onions and carrots in oil in large pot 3-5 minutes.

Add thyme and marjoram and saute another minute.

Add the remaining ingredients for the soup and cook in covered pot 45 minutes.

TO SERVE:
Place 1/2 tsp vinegar in bowl, add lentil mixture and top with grated cheese (Parmesan or other favorite).

Servings: 6
Adapted from source: Kathleen Krause in the Dayton Daily News, February 24, 1988