In a large pot, saute:

1/4 c. olive oil
2 lg. onions, chopped
1 carrot, chopped

Add and saute 1 minute more:

1/2 tsp. each thyme and marjoram or basil leaves

Add:

4 c. stock or seasoned water
1 c. dry lentils, washed
Salt to taste
1/2 c. fresh or 1 tbsp. dried parsley
1 lb. canned tomatoes

Cook until lentils are tender (about 45 minutes). To serve, place 2 tablespoons grated cheese in each soup bowl and top with soup.

Do not add any salt if using vegetable liquid.