Monastery Lentil Soup

From Family Circle Magazine, Feb. 15, 1983, with my own revisions.

Makes 4-6 servings.
1 large onion, chopped
3-4 carrots, peeled and grated
1/2 teaspoon thyme leaves
1/2 teaspoon marjoram
Olive oil to saute above
750 g Pomi strained tomatoes (or comparable)
5 cups water or broth
1 cup dried lentils, rinsed
salt and pepper
1 cup (4 ounces) shredded or grated Cheddar cheese

Saute onions, carrots, marjoram and thyme in olive oil till onions are starting to brown.
Add tomatoes, broth, lentils and bring to a boil.  Cover and simmer about an hour.  Add optional alcohol.

Serve topped with grated cheese.

Grammie's Bread Pudding

Mix well 2 c. bread cubes, 1/2 T. cinammon, 1/2 cup raisins, 1 cup cold milk.

Scald 1 cup milk; add 1/2 T. oleo.

Beat well 2 eggs, 1/2 cup sugar, 1 t. vanilla; stir in hot milk.

Mix all together.

Bake at 350 degrees for 45-60 minutes, until almost set. This recipe is just as good doubled!

Serve warm with chocolate bits. YUM!

Nutrition Facts
Servings: 4
Amount per serving
Calories	308
% Daily Value*
Total Fat 6.8g	9%
Saturated Fat 3.2g	16%
Cholesterol 96mg	32%
Sodium 184mg	8%
Total Carbohydrate 53.9g	20%
Dietary Fiber 2.3g	8%
Total Sugars 42.8g
Protein 9.7g
Vitamin D 9mcg	47%
Calcium 194mg	15%
Iron 1mg	7%
Potassium 288mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.