Therese published on January 16, 1970
Monastery Style Lentil Soup
Total time: 45 minutes
Yields: 6-8
Author: Carbone Family
Source: unknown
Ingredients
- 0.25 cup olive oil
- 2 large onions, chopped
- 1 carrot, chopped
- 0.5 teaspoon thyme
- 0.5 teaspoon marjoram
- 3 cups seasoned stock
- 1 cup lentils, rinsed
- salt
- 0.25 cup fresh parsley, chopped
- 1 lb canned tomatoes, chopped
- 0.25 cup dry sherry
- 0.67 cup Swiss cheese
Instructions
Put oil in large pot. Saute onions and carrot for 3-5 min.
Add rest of recipeIngredient except sherry and cheese.
Cook covered until lentils are tender, about 45 min.
Add sherry.
To serve, put 2 TBSP cheese in each bowl and fill with soup.
Put oil in large pot. Saute onions and carrot for 3-5 min.
Add rest of recipeIngredient except sherry and cheese.
Cook covered until lentils are tender, about 45 min.
Add sherry.
To serve, put 2 TBSP cheese in each bowl and fill with soup.
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Monastery Style Lentil Soup
Therese published on December 29, 2012from Margaret and Tony :)