Best 2 Monastery Lentils Recipes

MONASTERY LENTILS

Monastery Lentils image

Those monks know their stuff! The sherry makes this wonderful - don't leave it out! I like this best with Parmesan on top, but cheddar is awfully good too. Serve with crusty bread for a hearty, meatless meal.

Provided by belkathy

Categories Lentil

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 large onions, chopped
1 carrot, chopped
1/2 teaspoon dried thyme (or more)
1/2 teaspoon dried marjoram (or more)
3 cups beef stock (or vegetarian stock) or 3 cups chicken stock (or vegetarian stock)
1 cup dry lentils, washed and sorted
salt
1/4 cup chopped fresh parsley (optional)
1 lb canned tomato
1/4 cup dry sherry
cheddar cheese or swiss cheese, to top

Steps:

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.

LENTILS MONASTERY CASSEROLE

Lentils Monastery Casserole image

Make and share this Lentils Monastery Casserole recipe from Food.com.

Provided by Dancer

Categories Lentil

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion
1 tablespoon oil
2 large carrots
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 cup lentils
5 cups canned tomatoes, chopped
2 tablespoons dried parsley
2 cups water
1/4 cup sherry wine
1 tablespoon oil
1 tablespoon flour
1 cup milk
4 slices bread, crumbled
3/4 teaspoon salt

Steps:

Sauté onion and carrots in 1 tbsp oil.
Add thyme and marjoram.
Sauté 3 to 5 minutes.
Add tomatoes, salt, parsley, water and lentils.
Simmer 45 minutes.
Make cream sauce with 1 tbsp oil, flour and milk, add sherry.
Add bread crumbs to lentil mixture.
Pour sauce into lentil mixture and stir.
Pour into 2 quart casserole.
Bake at 350°F for 40 minutes.

Nutrition Facts : Calories 214.8, Fat 7.1, SaturatedFat 1.7, Cholesterol 5.7, Sodium 705.1, Carbohydrate 30.6, Fiber 6.2, Sugar 8.1, Protein 7.9

Tips:

Use high-quality lentils. Choose lentils that are whole, plump, and free of blemishes. Split lentils cook more quickly than whole lentils, but they also have a softer texture.
Rinse the lentils before cooking. This will help to remove any dirt or debris.
Use a variety of vegetables. This will add flavor and nutrients to the soup. Some good choices include carrots, celery, onions, garlic, tomatoes, and spinach.
Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Serve the soup hot. Lentil soup is best served hot, with a side of bread or crackers.

Conclusion:

Lentil soup is a delicious, healthy, and affordable meal that is perfect for a weeknight dinner. It is also a great way to use up leftover lentils. With a few simple ingredients, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you are looking for a quick and easy meal, give lentil soup a try. You won't be disappointed!

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