My Favorite Lentil Soup - cooking recipe

Ingredients

2 Tbsp. olive or vegetable oil
2 large or 3 medium onions, chopped (2 c.)
3 carrots, coarsely grated
3/4 tsp. marjoram, crumbled
3/4 tsp. thyme leaves, crumbled
1 (28 oz.) can tomatoes with their juice, coarsely chopped
7 c. broth (beef, chicken or vegetable)
1 1/2 c. dried lentils, rinsed and picked over
1/2 tsp. salt (if desired)
1/4 to 1/2 tsp. freshly ground black pepper to taste
6 oz. dry white wine
1/3 c. chopped fresh parsley or 2 Tbsp. dried parsley flakes
4 oz. Cheddar, grated

Preparation

Heat the oil in a large saucepan and saute the onions, carrots, marjoram and thyme, stirring the vegetables for about 5 minutes.
Add the tomatoes, broth and lentils.
Bring the soup to a boil.
Reduce the heat, cover the pan and simmer the soup for about 1 hour or until the lentils are tender.
Add the salt, pepper, wine and parsley and simmer the soup for a few minutes. Serve with cheese sprinkled on each portion.