Yield: 8 servings
|2 tablespoons||Olive oil|
|2 larges||Onion, chopped|
|1 can||Tomatoes with juice (28 oz)|
|7 cups||Homemade broth OR|
|3½ cup||Canned broth AND|
|1½ cup||Lentils, rinsed and picked over|
|Pepper to taste|
|¾ cup||Dry white wine|
|½ cup||Chopped parsley|
|4 ounces||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.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94