MONASTERY LENTILS 277 cal/229g 1/4 cup olive oil 3 large onions, chopped 2 carrot, chopped 1 tsp dried thyme 1 tsp dried marjoram 7 cups beef, chicken or vegetable stock 2 cup dry lentils, washed and sorted salt 1 29-oz. can diced tomatoes grated parmesan or cheddar cheese (for topping) In a large pot, heat the olive oil over medium-high heat, and saute the carrot and onions 3-5 minutes. Add thyme and marjoram and saute one minute. Add the stock, lentils. salt, parsley (if using) and tomatoes. Bring to a boil, then cover and reduce heat to low. Simmer until lentils are cooked, approximately 45-60 minutes. Top with grated cheese and serve.