Monastery Lentil Soup
Ingredients
- 14 c olive oil
- 2 large onions chopped
- 1 carrot chopped
- 3 c stock
- 1 c dry lentils
- 12 c fresh parsley
- 12 tsp thyme and marjoram
- 1 lb canned tomatoes
- cooking sherry
Directions
- Saute oil onions and carrots for 5 minutes
- Add all ingredients to one pot and cook for 45 minutes
- Add sherry at end
- Serve with Swiss cheese