• 2 Tbs olive oil
• 2 cups onions, chopped
• 3 carrots, coarsely chopped
• 3/4 tsp marjoram, crumbled
• 3/4 tsp thyme leaves, crumbled
• 1 (28-oz) can tomatoes with juice, coarsely chopped
• 7 cups broth (vegetable, chicken or beef)
• 1-1/2 cup dried lentils, rinsed
• 1/2 tsp salt
• 1/4 – 1/2 tsp freshly ground black pepper
• 6 oz dry white wine
• 1/3 cup chopped fresh parsley –OR- 2 Tbs dried parsley flakes
• For serving: grated cheddar cheese

Heat oil in large saucepan. Add onions, carrots, marjoram and thyme, sauté and stir for about 5 minutes. Add the tomatoes, broth and lentils. Bring to a boil, reduce heat. Simmer covered for about 1 hour or until lentils are tender. Add salt, pepper, wine and parsley. Simmer together for a couple minutes.

Serve with grated cheddar sprinkled on top.