Frances Moore Lappé's Lentils, Monastery Style

By Genius Recipes
April 14, 2015
234 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

  • 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
  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.

More Great Recipes:
Bean|Entree|Soup|Stew|Gluten-Free|Make Ahead|One-Pot Wonders|Serves a Crowd|Vegetarian|Spring