Lentil Soup

2 Teaspoon Olive oil
2 Large Onion, chopped
3 Carrots, grated
3/4 Teaspoon Marjoram
3/4 Teaspoon Thyme
1 Can Tomatoes with juice (28 oz)
7 Cup Homemade broth OR
3 1/2 Cup Canned broth AND
3 1/2 Cup Water
1-1/2 Cup Lentils, rinsed and picked over
1/2 Teaspoon Salt
Pepper to taste
3/4 Cup Dry white wine
1/2 Cup Chopped parsley
4 Ounce Cheddar cheese, grated

In a large pot, heat the oil. Sauté 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 sprinkle with grated cheese.

Servings: 8
Home Cookin 4.8 Chapter: Soups