| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | Onions, chopped 2 cups | |
| 1 | Carrot, coarsely grated | |
| 1/2 | t | Dry leaf marjoram, crumbled |
| 1/2 | t | Dry leaf thyme, crumbled |
| 1 | 1 pound tomatoes | |
| 5 | c | Water |
| 3 | Beef boullion cubes | |
| 1 | c | Lentils, rinsed |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | c | Sherry |
| 1/4 | Chopped parsley |
INSTRUCTIONS
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 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 Posted to EAT-L Digest 16 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 17, 1997
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