Lentils Monasticas
(the best lentil soup I've ever had

1 C. dried lentils
5 C. water
1/8 t. thyme
1/8 t. marjoram
1 T. salt
3 large chopped onions (I use the big Spanish onions)
1 grated carrot
1/4 C. sherry
1 C. minced parsley
2 large chopped tomatoes (or 1 pint canned)

Wash lentils, put in kettle with water, salt and herbs; bring to a boil and simmer 15 minutes. Sauté onion and carrot slowly in olive oil until soft. Add to lentils with parsley, tomatoes and sherry. Simmer 1 hour or until lentils are tender.

May be served with grated swiss or gruyere cheese in the soup bowl.