Frances Moore Lappé's Lentils, Monastery Style

By Genius Recipes
April 14, 2015
35 Comments


Author Notes: Make a richly flavored lentil soup from nothing (and then tip in sherry, for kicks). Adapted slightly from Diet For a Small Planet (Ballantine Books, 1991).Genius Recipes

Serves: 4 to 6
Prep time: 20 min
Cook time: 50 min

Ingredients

  • 1/4 cup olive oil
  • 2 large onions, chopped
  • 1 carrot, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 3 cups stock
  • 1 cup lentils, rinsed
  • 1 pinch Salt, to taste
  • 1/4 cup chopped fresh parsley
  • 1 16 ounce can tomatoes
  • 1/4 cup dry sherry
  • 2/3 cup grated Swiss cheese

Directions

  1. Heat oil in a large pot and sauté the onions and carrot for 3 to 5 minutes, until softened and onion is translucent. Add dried herbs and sauté 1 minute. Add stock, lentils, salt, parsley, and tomatoes and cook, covered, until lentils are tender, about 45 minutes. Add sherry.
  2. To serve, put 2 tablespoons cheese in each bowl and fill with soup.

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Reviews (35) Questions (0)

35 Comments

Taylor S. October 5, 2018
Wow, so sweet and delicious and satisfying! Served it over spaghetti squash with goat cheese and fontina.
 
Cheryl M. April 18, 2018
Best lentil soup I've ever made or had. The sherry really adds depth to it. Yum!
 
Cheryl M. April 18, 2018
Best lentil soup I've ever made or had. The sherry really adds depth to it. Yum!
 
Sabra313 April 16, 2018
What would you think of substituting vermouth for the sherry?
 
krikri January 23, 2018
This was great! Really easy to put together too! I added some unpeeled cloves of garlic into the mix, and squeezed the contents onto warm crusty bread while sipping. Yum! Thank you!
 
Jennifer S. January 17, 2018
I made this yesterday after shoveling snow and had enough left for lunches the rest of the week. It is delicious! Definitely going on the winter rotation.
 
juicyrebound1 September 21, 2017
I lived on this in college and often added a diced sweet potato to the vegetable sauté. It adds a nice sweet note to the earthy lentils. You won't miss meat for a moment.
 
donna J. September 21, 2017
sounds delicious<br />
 
JenH June 3, 2017
This is the best lentil soup I have ever made, it's phenomenal. I made it in the pressure cooker with french lentils - 10 minutes on high pressure, natural release. It smelled phenomenal as soon as I opened the pot. My only changes were to cook up some sausage in the pot first thing and red wine instead of sherry. I have been taking it to work for my lunches and the smell never fails to draw a coworker or two to my desk wanting the recipe. This one is becoming a staple at my house.
 
Katie H. February 21, 2017
I rendered a sausage before putting in the onion and carrot. I left the browned bits in there as the dish cooked; this lends a lovely depth!
 
Read January 27, 2017
I've been making this since the book first came out (which was 1971, not 1991), when green/brown lentils were the only thing findable, and it was very good. It's even better with black/french lentils (maybe cook slightly longer).
 
Judy S. May 11, 2016
This is unbelievably good. So good, and so easy. It seems like it should be a lot of work, but it really isn't. I cannot recommend it enough.
 
Abigail K. May 7, 2016
I was surprised at how good this was! I used fresh tomatoes instead of canned and cumin and paprika for the spices and it's wonderful and flavorful.
 
donna J. March 5, 2016
Lately I have been on a lentil soup kick but I haven't tried adding sherry yet or Swiss cheese. Sounds lovely. I will be trying this soon.
 
donna J. September 21, 2017
I have made this several times since I posted this. Thank you for the contribution
 
Catherine February 11, 2016
Wow! I was so impressed with this soup, I mean, we're talking lentil soup so I wasn't too excited initially but it turned out to be fantastic. I used chicken stock and an entire 1 pound 12 ounce can of whole tomatoes (cut them in half before adding). Don't skimp on the sherry or swiss cheese here, they really give the soup a nice deep, well rounded flavor.
 
Tracey February 3, 2016
Usually I am not a huge fan of lentils, but after reading the reviews I tried it this morning. It's the best tasting lentil soup I have ever had! It was so simple to make (and inexpensive). I didn't have any sherry, so replaced it with a dry red wine and it was great. My husband also said that this recipe is a keeper.
 
Carrie January 24, 2016
Wow! I made this during the blizzard this weekend and it was great. Tastes like you've simmered for hours to get that deep flavor. It is quick to throw together, but the flavor is sooo good. I made this exactly as written except I skipped the cheese at the end since I didn't have any on hand. Perfectly simple and healthy, who could ask for more?
 
C.S. January 9, 2016
I made this last night and thought it was so easy to make and delicious. I didn't have marjoram, so I used 1/4 tsp oregano and 1/4 tsp basil to substitute. I used boxed vegetable stock, green lentils, canned dice tomatoes, dried parsley, and cheddar cheese. It was very flavorful!
 
dani868 November 2, 2015
What kind of stock did everyone use?
 
NotTooSweet October 9, 2015
Another genius hit! My only deviations to the recipe were using a 1 pound, 12 ounce can of crushed tomatoes and a 4 cup box of beef stock. Came out wonderful - really delicious! The touch of dry sherry and the Swiss cheese are lovely accents to a really great soup. Strongly recommend to all - especially lentil soup lovers.
 
JJGood October 3, 2015
Those who've made this recipe: do you think it would taste okay with rosemary in place of parsley? I'm making another recipe that uses a small amount of rosemary and I'd like to use the rest, if I can.
 
Kristen M. October 4, 2015
Yes, rosemary would be lovely in this soup, though you'll want less of it than the parsley, since it's more powerful—no more than a tablespoon, finely chopped, I'd say.
 
JJGood October 5, 2015
Fantastic, thanks!