2 T Olive oil
2 lg Onion, chopped
3 Carrots, grated
3/4 t Marjoram
3/4 t Thyme
1 cn Tomatoes with juice (28 oz)
7 c Homemade broth
-OR 3 1/2 c Canned broth
-AND 3 1/2 c Water
1 1/2 c Lentils, rinsed and picked
-over 1/2 t Salt
Pepper to taste 3/4 c Dry white wine
1/2 c Chopped parsley
4 oz Cheddar cheese, grated
In a large pot, heat the oil. Saute the onions, carrots, marjoram and thyme about 8 minutes, until the vegetables are soft. Add the tomatoes, breaking them up. Add the broth and lentils. Bring to a boil, reduce the heat and simmer, covered, for 1 hour. Add the salt, pepper, wine and parsley and simmer a few minutes more. Ladle into bowls and sprinle with grated cheese.