Monastery Lentil Soup - Gluten FreeSaute for 3-5 minutes in a large pot:

  • 1/4 cup olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram

Add:

  • 3 cups vegetable stock
  • 1 cup red lentils
  • 1/4 cup chopped parsley
  • 1 lb canned tomatoes (16 oz)

Cook in the covered pot till lentils are tender (about 45 mins). Salt to taste. Serve with 2/3 cup grated cheese. Serves 4-6.