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1/4 c. olive oil
2 lg. chopped onion
1 chopped carrot
1/2 tsp. thyme
1/2 tsp. marjoram
3 c. water
1 c. dry lentils, washed
Salt to taste
1/4 c. chopped parsley, optional
1 lb. canned tomatoes
1/4 c. sherry (optional)
2/3 c. grated cheese (Swiss or cheddar)
In a large pot, saute oil, onions and carrots 3 to 5 minutes. Add thyme and marjoram and saute 1 minute more. Add water, lentils, salt, parsley and tomatoes. Cook in covered pot until lentils are tender (about 45 minutes). Add sherry. Serve with grated cheese.