Instructions: * Use juice from canned tomatoes, too.

Heat oil in large saucepan, and saute onions, carrots, marjoram, and thyme, stirring for about 5 minutes.

Add tomatoes, broth, and lentils. Bring soup to a boil, reduce heat, cover pan, and simmer soup for about 1 hr. or until lentils are tender.

Add salt, pepper, wine, and parsley and simmer soup for a few minutes. Serve with cheese sprinkled on each portion.

NOTES : Can make in double batches and freeze several lunch size servings.

In place of homemade broth, you can use 3 bouillon cubes with 7 cups of water or 3-1/2 cups of canned both and 3-1/2 cups of water. If you do, do NOT add salt.

(doubles & freezes well)

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