2 tbsp. olive oil
2 c. onion, chopped
3 carrots, coarsely grated
3/4 tsp. marjoram, crumbled
3/4 tsp. thyme leaves, crumbled
1 (28 oz.) can tomatoes, chopped
7 c. chicken broth
1 1/2 c. dried lentils, washed and picked over
1/2 tsp. salt
1/4 tsp. black pepper
6 oz. dry white wine
1/3 c. parsley, chopped
4 oz. cheddar cheese, grated

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