Monastery Lentils

• 1/4 cup olive oil
• 2 large onions, chopped
• 1 carrot, chopped
• 1/2 teaspoon dried thyme (or more)
• 1/2 teaspoon dried marjoram (or more)
• 3 cups beef stock (or vegetarian stock) or 3 cups chicken stock (or vegetarian stock)
• 1 cup dry lentils, washed and sorted
• salt
• 1/4 cup chopped fresh parsley (optional)
• 1 lb canned tomato
• 1/4 cup dry sherry
• cheddar cheese or swiss cheese, to top

1. In a large pot, saute the carrot and onions 3-5 minutes in the olive oil.
2. Add and saute one minute more: thyme and marjoram.
3. Add the stock, lentils, salt, parsley, and tomatoes.
4. Bring to boil, then cover and reduce heat.
5. Let cook until lentils are tender (about 35-45 minutes).
6. Add the sherry and allow to cook for just a few minutes more.
7. Top with cheese to serve.

olive oil, onions, carrot, thyme, marjoram, beef stock, dry lentils, salt, parsley, tomato, sherry, cheddar cheese

Taken from www.food.com/recipe/monastery-lentils-41384 (may not work)