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.