72 Reviews of Monastery Lentils

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".

From: LonghornMama

On Apr 15, 2005

Fabulous! This is the dish to try if you'd like to incorporate more meatless meals into your diet. Simple, quick to put together with wonderful flavor. Like belkathy says, don't skip the sherry. Top with cheese, add a green salad and some crusty bread, and you've got a cheap delicious meal. We'll have this one again! Thanks, belkathy!

From: Sackville

On Feb 20, 2006

Super recipe! We are on a budget so I'm trying to cook more lentils and less meat and this was really flavourful. I used a beef stock cube and 1 400g tin of tomatoes. I did have to boil it down a bit at the end to evaporate the excess liquid but otherwise followed the directions exactly. Don't miss out the Sherry. It really adds a depth of flavour to the dish.

From: canthelpmyself

On Jan 14, 2007

I have made this half a dozen times now once with sherry and without. It was great both ways and I didn't think it made much difference to the flavour of it the next day. I also changed the process a little by cooking the lentils (red) until they were done before adding the vegies. I like the red lentils mushy around the firm vegies. I've used zucchini, pumpkin and red capsicum they were great. I didn't use cheese because I didn't have any at the time but it was still great. Even my husband loved it. Served it with warmed flat bread and also did it with puppadums which was yummy. this would make a ripper base for vegan lasagna. Thank you for posting.

From: recipeglutton

On Oct 29, 2003

Mmmmmmm! This dish smells fantastic while cooking, and is very, very yummy! We will make this again and again, and will probably double the recipe next time so there'll be more leftovers. Thank you, belkathy, for sharing this recipe. We owe you one! We used the full 3 cups of stock and left the lid off the pot for the last 15 or 20 minutes to reduce the liquid. I might try less liquid to start with next time, or I might just leave the lid off the whole time, watching carfully to make sure there's always enough liquid. (Of course, you could always just serve it with more liquid, but I like these things better when they're less like soup and more like stew.)

From: Alexis L Sutter

On Mar 11, 2008

I LOVE these. I've made them numerous times. I like to add more carrots and am a bit heavy handed on the spices. These freeze really well.

From: CountryMama

On Sep 6, 2005

Great easy recipe that even my toddler and legume-wary husband loved. I added a bit more each of marjoram and thyme, and cooked it for the full 35 minutes with the lid on, then for another 10 minutes or so with the lid off. Next time I'll probably take the lid off after about 15 minutes of simmering so the end result is a little thicker. I tried it with both cheddar and parmesan and they were both excellent. Looking forward to leftovers for lunch tomorrow!

From: Chef #202966

On Jul 6, 2005

Great! I added 2 minced cloves of garlic, 1 tsp of oregano, and two Basil stock cubes at the end of cooking. I didn't use any broth, just 3 cups of water. I pureed the soup. You'll have "sparks' coming out of your mouth it's so tasty!

From: Kiwiwife

On Sep 16, 2007

YUMMY! These were just what I was craving! I never used Marjoram before, I liked it with the thyme. I threw in a couple of bay leaves too. I did not have sherry so I used white wine vinegar and balanced it with dijon mustard. Very thick & filling. I note though, I thought that the calorie content was high but it's because of the 4 servings. This easily made 8-10 servings for me. That would bring down the calories signifigantly! Thanks for posting a great recipe!