Recipe for Monastery Lentil Soup 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
PART A ----------------
2 lrg Onions, chopped (2 cups)
1 x Carrot, coarsely grated
1/2 tsp Dry leaf marjoram, crumbled
1/2 tsp Dry leaf thyme, crumbled
----------------- PART B ----------------
1 can ( 1 pound) tomatoes
5 cup Water
3 x Beef boullion cubes
1 cup Lentils, rinsed
1 tsp Salt
1/4 tsp Pepper
----------------- PART C ----------------
1/4 cup Sherry
Instructions:
Instructions: This recipe came from "Womans Day Magazine" a zillion years ago. I like it, but my husband or kids hate lentils wouldnt touch it with a ten foot pole. Their loss. Jean

Saute "A" in 1/4 cup olive oil or vegetable oil in large kettle until lightly browned.

Add "B".

Stir to dissolve boullion cubes and bring to boiling. Lower heat; cover; simmer about 1 hour or until lentils are tender.

Add "C". simmer 2 minutes.

Serve in soup bowls, garnish with shredded Cheddar cheese

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