Monastery Lentils

From: djbarnez

On Nov 9, 2009

I've made this a few times now, so it's time for review. This is such an easy way to make an enormous, healthy pot of stew, and it keeps wonderfully - I make it on Sundays and eat it for lunch all week! The recipe is forgiving, too - you can add whatever veggies you have hanging around, and I usually add a can of beans too for added protein.

From: Megos Land

On Oct 27, 2009

Perfect early fall stew-like dish! Added peppers of all shapes and sizes because they need to be eaten from the garden before our first frost. Also, used fresh tomatoes to use them up before they rot on the vine! Added an extra carrot too. As suggested, put in garlic, three cloves, and then reduced the liquid (used vegetable broth) to 2 cups. The sherry was a necessary final touch. Tried with Gorgonzola since I had it on hand...don't try it!!!! It was too strong for the dish.

From: *Niamh*

On Sep 4, 2004

Thank you so much for this!!! I was wondering what to do with those lentils in my cupboard, and this i think was the most delicious solution. And so easy!! (really, i'm a college student and i made it!). I didn't use sherry because i don't touch alcohol, and it still tasted great. Also i didn't have marjoram, so i threw in some tumeric and a little cayenne to make it more exciting. I also used 2 cups of stock like the other person. came out a good consistency though. yum.

From: Tebo

On Dec 10, 2003

Really good recipe. I did add a bit of liquid smoke and tabasco though and still found it a bid bland....so I added some more hot sauce after it was cooked. Served over rice it made a terrific meal with lots of "planed overs".