1/4 c. olive oil
2 lg. onions, chopped
1 carrot, chopped
1/2 tsp. marjoram
1/2 tsp. thyme
3 c. seasoned stock or water
1 c. dried lentils
1/4 c. fresh parsley, chopped
1 can whole tomatoes
1/4 c. sherry
2/3 c. or more grated Swiss cheese

In large heavy pot, heat oil. Add onion and carrots; saute 3 to 5 minutes. Add thyme and marjoram; continue cooking, stirring frequently, one minute. Add stock, lentils, parsley, tomatoes with juice and season to taste with salt. Cover pot and cook over medium heat until lentils are tender, about 45 minutes. Stir in sherry.

To serve, put about 2 tablespoons of cheese in bottom of individual bowls and ladle lentil mixture on top. Makes about 8 servings.