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 or chicken)
1 1/2 c. dried lentils, rinsed
1/2 tsp. salt
1/2 tsp. black pepper
6 oz. dry white wine
1/3 c. chopped fresh parsley or 2 tbsp. dried parsley flakes
4 oz. Cheddar, grated

In place of homemade broth, you can use 3 bouillon cubes with 7 cups of water.

1. Heat the oil in a large saucepan and saute the onions, carrots, marjoram and thyme, stirring the vegetables, for about 5 minutes.

2. Add the 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.

3. Add the salt, pepper, wine and parsley; simmer the soup for a few minutes. Serve with cheese sprinkled on each portion. 8 servings.