Lentils, Monastery Style

Ingredients

• 1/2 cup olive oil
• 2 onions, chopped
• 1 carrot, chopped
• 1 cup of whatever veggies you have (like potato or squash and a couple celery stalks)
• 1 teaspoon each thyme and rosemary (or, go ham: marjoram, parpika, oregano, etc.)
• 4 cups dashi or other stock
• 1 cup dry lentils, washed
• 1 pint grape or cherry tomatoes
• parm, swiss, or cheddar cheese (optional)
• quick pickles* (optional but encouraged!)

Directions

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

• 1 cucumber, diced
• 1 lemon, juiced
• 1/2 teaspoon salt or to taste