Lentils, Monastery Style



  1. In a large pot, sauté onions in olive oil until transluscent. Add carrots and any other other veggies, sauté for a few minutes more, then add spices and stir.
  2. Add the stock or seasoned water, lentils, salt to taste, and tomatoes. Cook in covered pot until lentils are tender, about 45 minutes.
  3. To serve, place 2 tbsp. of grated cheese in each serving bowl and top with soup and quick pickles. This soup is especially delicious served with corn muffins.

* Quick pickles