Instructions
2 tablespoons olive oil
2 onions, chopped (about 2 cups)
3 carrots, coarsely grated
¾ teaspoon marjoram, crumbled
¾ teaspoon thyme leaves, crumbled
1 28-ounce can coarsely chopped tomatoes, with their juice
7 cups broth (beef, chicken, or vegetable)
1½ cups dried lentils, rinsed
½ teaspoon salt
¼ teaspoon black pepper
6 ounces dry white wine
1/3 cup chopped fresh parsley
OR 2 tablespoons dried parsley flakes
4 ounces cheddar cheese, grated
Heat oil in a large saucepan. Sauté and stir onions, carrots, marjoram, and thyme for about 5 minutes. Add tomatoes, broth, and lentils. Bring soup to a boil, reduce the heat, cover the pan and simmer the soup for about an hour, or until lentils are tender. Add salt, pepper, wine, and parsley. Simmer soup for a few minutes. Serve with cheese sprinkled on each portion.
