2 tbsp. vegetable oil
2 lg. onions, chopped
3 carrots, coarsely grated
3/4 tsp. marjoram, crumbled
3/4 tsp. thyme leaves, crumbled
1 (28 oz.) can tomatoes with their juice, coarsely chopped
7 c. broth (beef, chicken, or vegetable) or 3 bouillon cubes with 7 c. water
1 1/2 c. dried lentils, rinsed & picked over
1/2 tsp. salt (don't use if using bouillon)
1/2 tsp. freshly ground pepper
6 oz. dry white wine
2 tbsp. dried parsley
4 oz. Cheddar cheese, grated

Heat oil in large saucepan and saute the onions, carrots, marjoram and thyme, stirring, for about 5 minutes. Add the tomatoes, broth and lentils. Bring to a boil, reduce heat, cover the pan and simmer for about 1 hour or until lentils are tender. Add salt, pepper, wine and parsley; simmer for a few minutes. Serve with cheese sprinkled on each portion.