Monastery Lentil Soup - cooking recipe

Ingredients

1/4 c. olive oil
2 large onions, chopped
1 carrot, chopped
3 c. stock
1 c. dry lentils
1/2 c. fresh parsley
1/2 tsp. thyme and marjoram
1 lb. canned tomatoes
cooking sherry

Preparation

Saute oil, onions and carrots for 5 minutes.
Add all ingredients to one pot and cook for 45 minutes.
Add sherry at end.
Serve with Swiss cheese.