My Favorite Lentil Soup

• 2 Tbsp. olive or vegetable oil
• 2 large or 3 medium onions, chopped (2 c.)
• 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)
• 1 1/2 c. dried lentils, rinsed and picked over
• 1/2 tsp. salt (if desired)
• 1/4 to 1/2 tsp. freshly ground black pepper to taste
• 6 oz. dry white wine
• 1/3 c. chopped fresh parsley or 2 Tbsp. dried parsley flakes
• 4 oz. Cheddar, grated

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.
3. Bring the soup to a boil.
4. Reduce the heat, cover the pan and simmer the soup for about 1 hour or until the lentils are tender.
5. Add the salt, pepper, wine and parsley and simmer the soup for a few minutes. Serve with cheese sprinkled on each portion.

olive, onions, carrots, marjoram, thyme, tomatoes, broth, dried lentils, salt, freshly ground black pepper, white wine, parsley, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=826347 (may not work)