2 T Olive oil

2 lg Onion, chopped

3 Carrots, grated

3/4 t Marjoram

3/4 t Thyme

1 cn Tomatoes with juice (28 oz)

7 c Homemade broth

-OR 3 1/2 c Canned broth

-AND 3 1/2 c Water

1 1/2 c Lentils, rinsed and picked

-over 1/2 t Salt

Pepper to taste 3/4 c Dry white wine

1/2 c Chopped parsley

4 oz Cheddar cheese, grated

In a large pot, heat the oil. Saute the onions, carrots, marjoram and thyme about 8 minutes, until the vegetables are soft. Add the tomatoes, breaking them up. Add the broth and lentils. Bring to a boil, reduce the heat and simmer, covered, for 1 hour. Add the salt, pepper, wine and parsley and simmer a few minutes more. Ladle into bowls and sprinle with grated cheese.