Ingredients
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1/4 cup olive oil
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1/2 teaspoon dried thyme (or more)
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1/2 teaspoon dried marjoram (or more)
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3 cups beef stock (or vegetarian stock) or 3 cups chicken stock (or vegetarian stock)
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1 cup dry lentils, washed and sorted
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salt
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1/4 cup chopped fresh parsley
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1/4 cup dry sherry
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cheddar cheese or swiss cheese, to top
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2 large onions, chopped
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1 carrot, chopped
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1 lb canned tomato
Instructions
- In a large pot, saute the carrot and onions 3-5 minutes in the olive oil.
- Add and saute one minute more: thyme and marjoram.
- Add the stock, lentils, salt, parsley, and tomatoes.
- Bring to boil, then cover and reduce heat.
- Let cook until lentils are tender (about 35-45 minutes).
- Add the sherry and allow to cook for just a few minutes more.
- Top with cheese to serve.