Peggy'S Lentil Soup

• 1 lb. carrots, chopped
• 3 lb. onions, chopped
• 1 head celery, chopped
• 6-10 whole cloves
• Olive oil
• 4 c. lentils
• 4 qt. broth/stock (veggie or chicken)
• 2 can diced tomatoes
• 3-5 pieces of Parmesan cheese rind
• 2+ tsp. marjoram
• 1+ Tbls basil
• 1+ Tbls thyme
• 1/4 c. parsley
• S + P
• 1 1/2 c. sherry
• jarlsburg or swiss cheese, grated

1. 1. Saute' carrots/onions/celery w/ cloves in olive oil until soft.
2. 2. Add lentils, stock, tomatoes. Add marjoram, basil, thyme, parsley, S + P.
3. 3. As it cooks if too thick, add water.
4. 4. Cook/simmer 1+ hr. until lentils are soft.
5. 5. Add sherry once lentils are soft.
6. 6. Top each serving w/ grated cheese.

carrots, onions, celery, cloves, olive oil, lentils, veggie, tomatoes, parmesan cheese rind, parsley, sherry, jarlsburg

Taken from www.epicurious.com/recipes/member/views/peggys-lentil-soup-50016563 (may not work)