Recipe: Monastery Lentil Soup (Family Circle magazine, 1983)

MONASTERY LENTIL SOUP

2 large onions, chopped (2 cups)
1 carrot, coarsely grated
1/2 teaspoon leaf marjoram, crumbled
1/2 teaspoon leaf thyme, crumbled
1/4 cup olive or vegetable oil
1 (16 ounce) can tomatoes
5 cups water
3 beef bouillon cubes
1 cup dried lentils, rinsed
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup dry sherry or dry white wine
1/4 cup chopped fresh parsley
1 cup shredded Cheddar cheese (4 ounces) (for garnish)

Saute onions, carrots, marjoram and thyme in oil in a large kettle or Dutch oven, stirring-often, until lightly browned, about 5 minutes.

Add tomatoes, water, bouillon cubes, lentils, salt and pepper, stirring to dissolve cubes; bring to boiling. Lower heat; cover; simmer about 1 hour or until lentils are tender.

Add sherry and parsley; simmer 2 minutes.

Serve in soup bowls; garnish with a sprinkling of cheese.

Makes 5 servings
From: Recipelink.com
Source: Magazine recipe clipping, Family Circle magazine, 1983