1 c. lentils, washed
1/4 c. chopped fresh parsley
1 lb. canned tomatoes
Grated swiss cheese for garnish (optional)
2 lg. onions chopped
2 carrots, chopped
1 tbsp. oil
1/2 tsp. thyme
1/2 tsp. marjoram
3 c. chicken broth

In a large pot, saute onions and carrots in a little oil for 5 minutes. Add and saute thyme and marjoram for 1 minute more. Add broth, lentils, parsley and tomatoes and cook in covered pot until lentils are tender (45 minutes approximately). Garnish with cheese if desired.