Lentils Monastics

• 1 c. dried lentils
• 3 c. water
• 1 Tbsp. salt
• 1/8 tsp. dried thyme
• 1/8 tsp. dried marjoram leaves
• 3 large onions, chopped
• 1 carrot, chopped fine
• 1/4 c. olive oil
• 1/4 c. minced parsley
• 2 tomatoes, chopped (canned or fresh)
• 1/4 c. dry sherry
• 4 Tbsp. grated Swiss or Gruyere cheese

1. Wash lentils (don't soak).
2. Bring to boil in kettle with water, salt and herbs.
3. Cover and simmer 15 minutes.
4. Cook onion and carrot slowly in olive oil until soft, 3 to 5 minutes.
5. Add to lentils with parsley, tomatoes and sherry.
6. Cover and simmer one hour, or until lentils are tender.
7. When ready to serve, put 1 tablespoon (or more) grated cheese in each bowl and top with lentils.
8. (The olive oil is very important to this recipe, as it adds a satisfying "meaty" flavor.)
9. A good budget recipe.

lentils, water, salt, thyme, marjoram leaves, onions, carrot, olive oil, parsley, tomatoes, sherry, swiss

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620361 (may not work)