Frances Moore Lappé's Lentils, Monastery Style

By • April 14, 2015 22 Comments

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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

  • 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
  • Salt to taste
  • 1/4 cup chopped fresh parsley
  • One 1-pound 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.

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