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Lentils, Monastery Style
Ingredients
  • ¼ cup olive oil
  • 2 large onions, chopped
  • 1 carrot, chopped
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 3 cups stock
  • 1 cup lentils, rinsed
  • Salt to taste
  • ¼ cup chopped fresh parsley
  • One 1-pound can tomatoes
  • ¼ cup dry sherry
  • ⅔ cup grated Swiss cheese
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