4 of 5 (3)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 204.4
  • Total Fat: 7.9 g
  • Cholesterol: 9.6 mg
  • Sodium: 758.9 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 13.0 g
  • Protein: 15.6 g

View full nutritional breakdown of Lentils, Monastery Style, 6 servings, 1.5 cups ea. calories by ingredient
Report Inappropriate Recipe

Lentils, Monastery Style, 6 servings, 1.5 cups ea.

Submitted by: MIZLIZ8

Introduction

Adapted from Frances Moore Lapp's book Diet for a Small Planet. Addition of cheese topping makes this a complete protein meal. Adapted from Frances Moore Lapp's book Diet for a Small Planet. Addition of cheese topping makes this a complete protein meal.
Number of Servings: 6

Ingredients

    1.5 cups dry brown lentils
    2 large onions, chopped
    2 large carrots, sliced into discs
    1 can tomatoes (i like petite diced)
    1 tbsp dried marjoram or basil
    1 can veggie or chicken broth, plus water to equal 3 cups
    2 tbsp extra virgin olive oil
    salt and pepper to taste
    Parmesan Cheese, grated, 12 tbsp (three fourths of a cup)

SparkPeople Sponsored Video


Directions

Chop onions, dice carrots. In large heavy pot saute onions and carrots in olive oil till onions are translucent. Add lentils and continue to cook for a few minutes, stirring once or twice. Add marjoram, tomatoes, broth and water. Bring to a boil. Cover pot, lower heat to simmer, and cook for 30 minutes. Salt and Pepper to taste. Serve with a sprinkling of cheese (2 tbsp per serving) for a complete protein. Makes 6 one and a half cup servings. Can be made with low salt tomatoes and broth for less sodium.

Number of Servings: 6

Recipe submitted by SparkPeople user MIZLIZ8.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    We LOVE this soup, it's a mainstay in the winter. the flavor really changes, for the better with cooking sherry (we use cream sherry). And it's not the same without the swiss cheese. this is utterly YUMMY!!!! good with corn cakes. - 9/22/10

    Reply from MIZLIZ8 (9/23/10)
    You are right, the swiss cheese is great on this dish. Its just that I always have Parmesan in the house and sometimes forget to put swiss on the shopping list!


    Was this review helpful?   yes  No


  • 3 of 9 people found this review helpful
    This should not be in the vegetarian section! Chicken broth does NOT make it vegetarian. Too bad I was happy to try this. maybe i will have to play with the recipe and use vegetable broth instead. - 9/26/10

    Was this review helpful?   yes  No

  • Good
    1 of 1 people found this review helpful
    This has good flavor. I would suggest leaving the tomatoes out until the lentils are fully cooked, however. Tomatoes and other acidic foods slow the cooking of beans and make them tough. I knew this, but thought lentils might be different. They're not. - 11/21/10

    Was this review helpful?   yes  No
  • This is very good. The first time I made it totally as instructed (using veggie broth) and it was way too onion-y for me. This time, with one onion and extra carrot -- perfection. Served over brown rice for a little more substance. Super filling. - 2/5/12

    Was this review helpful?   yes  No