1/4 c. olive oil
2 lg. onions, chopped
1 carrot, chopped
1/2 tsp. thyme
1/2 tsp. marjoram leaves
1/4 c. parsley
2 bay leaves
1 lb. tomatoes, chopped (or one 1 lb. can whole tomatoes)
1/4 c. sherry
2/3 c. Swiss cheese, grated
1 c. dry lentils, rinsed
Salt & pepper to taste
1 can College Inn chicken broth

In large pot saute olive oil, onions and carrots 3 to 5 minutes. Add thyme, marjoram, stock, lentils, parsley, bay leaves, tomatoes, salt and pepper. Cook about 45 minutes until lentils are tender. Add sherry. Cook 5 minutes longer. Place grated cheese in serving dish and pour lentils over cheese.