Recipe - Monastery Lentil Soup

PART A
2 lg Onions, chopped (2 cups)
1 Carrot, coarsely grated
One half teaspoon Dry leaf marjoram, crumbled
One half teaspoon Dry leaf thyme, crumbled

PART B
1 cn ( 1 pound) tomatoes
5 cup Water
3 Beef boullion cubes
1 cup Lentils, rinsed
1 teaspoon Salt
One fourth teaspoon Pepper

PART C
One fourth cup Sherry
One fourth Chopped parsley

This recipe came from "Woman's Day Magazine" a zillion years ago. I like
it, but my husband or kids hate lentils wouldn't touch it with a ten foot
pole. Their loss. Jean

Saute' "A" in One fourth 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 Posted to EATL
Digest 16 Apr 97 by Jean Jones bruja@DPLUS.NET on Apr 17, 1997