Lentils Monastery Style

1/2 c Olive Oil

2 lg Onions, Chopped

6 Carrots, Chopped

1/2 ts Thyme, Dried

1/2 ts Marjoram, Dried

3 c Chicken Stock

1 c Lentils, Washed

1/4 c Parsley, Chopped

6 oz Tomato Paste

28 oz Plum Tomatoes

1 c Brown Rice, Uncooked

1 t Vinegar

1 tb Parmesan, Grated

Saute onions and carrots in oil in large pot 3-5 minutes. Add thyme and marjoram and saut� another minute. Add the remaining ingredients and cook in covered pot 45 minutes. To serve, place 1/2 tsp vinegar in bowl, add lentil mixture and top with grated cheese (Parmesan or other favorite). Kathleen Krause in the 24 Feb 88 Dayton Daily News