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