2 tbsp. oil
2 lg. onions, chopped
3 carrots, coarsely grated
3/4 tsp. marjoram, crumbled
3/4 tsp. thyme, crumbled
1 (28 oz.) can tomatoes, with juice
7 c. broth or water
1 1/2 c. dried lentils, rinsed and picked over
1/2 tsp. salt
1/4 tsp. black pepper
6 oz. dry white wine
2 tbsp. dried parsley flakes

Heat oil in large saucepan and saute onions, carrots, marjoram, and thyme, stirring the vegetables for about 5 minutes. Add tomatoes, broth and lentils. Bring soup to a boil, reduce heat, cover pan and simmer for 1 hour, or until lentils are tender. Add salt, pepper, wine and parsley and simmer soup for a few minutes. NOTE: This becomes more delicious with reheating. We have also added left over ham, ham stock, and green beans.