Title: Lentils Monastery Style
Categories: Soup Vegetable
Yield: 6 Servings
| 1/2 | c | Olive Oil |
| 2 | lg | Onions, Chopped |
| 6 | | Carrots, Chopped |
| 1/2 | ts | Thyme, Dried |
| 1/2 | ts | Marjoram, Dried |
| 3 | c | Chicken Stock |
| 1 | c | Lentils, Washed |
| 1/4 | c | Parsley, Chopped |
| 6 | oz | Tomato Paste |
| 28 | oz | Plum Tomatoes |
| 1 | c | Brown Rice, Uncooked |
| 1 | ts | Vinegar |
| 1 | tb | Parmesan, Grated |
Saute onions and carrots in oil in large pot 3-5 minutes. Add thyme and
marjoram and saut‚ another minute. Add the remaining ingredients and cook
in covered pot 45 minutes. To serve, place 1/2 tsp vinegar in bowl, add
lentil mixture and top with grated cheese (Parmesan or other favorite).
Kathleen Krause in the 24 Feb 88 Dayton Daily News